Ingredients
1 liter of water
2 garlic cloves
1/2 small onion
Salt to taste
3/4 solid pork meat
75 grams of wide chili
5 chipotle chiles
125 grams of leaf tomato
1 cinnamon stick
5 allspice
10 small peppers
1/2 kilo of lard
1 kilo of mass
Flowers of izote el Campechano
Banana leaves
Preparation
In a pot, heat the water with the garlic, onion and salt.
When it starts to boil, introduce the meat cut into cubes of 2 centimeters until it is cooked.
Boil the ancho chiles, the chipotles, the tomatoes and grind.
The species are ground in a molcajete and added to the sauce.
In a saucepan with 2 tablespoons of hot butter, fry the sauce for 15 minutes and add the cooked meat.
In a large pot, break up the dough with the butter and add the broth where the meat was cooked until the dough is like atole.
Season with salt, put on low heat and stir constantly with a wooden spatula for 20 minutes or until a smooth dough consistency is obtained.
Clean the izote flower, taking care that it does not have a pistil or that it does not get pinched because it becomes bitter, and boil for 10 or 15 minutes.
Make the tamales using 2 roasted berijao or plantain leaves.
Put a portion of dough on one of the sheets placed in a cross so that the dough does not slip.
Put 2 pieces of meat in the center with the molito and the cooked izote flowers. The steamer is ready with the boiling water with a layer of berijao leaves at the bottom. Place the tamales lying down and cover with another layer of leaves.
Leave on the heat for an hour or until the leaf detaches easily from the dough.
They are served hot and accompanied with mole or beans.
30 tamales
