Tamales Amarillos (yellow tamales)
It is said that the Yellow Mole was created in Santa Maria del Tule, a small and beautiful town of the state of Oaxaca in Mexico, where you see this mole frequently in local restaurants. As with all mexican food we invite you to try with your preferred level of spiciness, adjusted to your taste; but the Amarillo Mole (Yellow Mole) can be very hot: it is one of the seven most popular Moles from Oaxaca and as its name implies its color goes from dark yellow to brown; it goes well with red meat, chicken, pork or game, vegetables and tomatoes, This recipe traditionally is made with chilcostle chiles, cumin powder and benefits from the unique aroma of the hoja santa leaves.
Recipe for The Tamales Amarillos (yellow tamales):
Ingredients:
- 15 green tomatoes
- 5 tablesoups cumin powder
- 1 Pinch of Saffron
- 1 Onion
- Achiote
- 1 red Tomato
- 1/2 pound of ancho Chiles
- 1 teaspoon Cinnamon powder
- 3 cloves
- 1 Pinch of Pepper
- 2 hoja santa leaves
- 1 Clove garlic
- 1 pound of lard of pork
- Salt to your Taste
- 2 pounds of Corn Masa (dough for tamales)
- 6 big Banana-tree leaves
- 2 cups of chicken broth
Preparation:
1) Clean, roast and discard seeds and veins from the chiles, then cook them in a cup of chicken broth, with the garlic, an onion piece and the tomatoes.
2) Let the chilies boil for 10 to 15 minutes, then remove them from the broth and cut them to very small bits then add to them all the ingredients above with the clove, the cumin, the cinnamon, salt and pepper.
3) Remove from the sauce any excess water, you have to keep the sauce very thick; reserve it in another bowl. Meanwhile, in a large skilley, beat 5 spoonfuls of butter and warm it under medium fire setting.
4) Continue simmering this sauce until it is cooked, stirring constantly and then add three cups of broth with the chopped hoja santa leaves, then bring to a boil and simmer 10 more minutes.
5) Pour the corn flour in a bowl and mix it with the lard you have, add salt to your taste and some chicken broth to soften the masa as necessary. It is important to knead and mix the masa thoroughly so your ingredients combine completely together.
6) wash the banana leaves then boil them in water for a few seconds, then allow them to dry a little bit; this will make them more pliable so you can easily wrap the masa of the tamales with them.
7) put about two to three tablespoons of masa on the banana leaves and later the big one of the mole, then wrap the tamales shaping them into medium sized squares.
8) place a layer of banana leaves at the bottom of the steamer pot and then the tamales that are ready to be cooked. Steam-cook them for one hour and half, or up until the leaves come off the tamales easily.
Buen provecho!
- 15 green tomatoes
- 5 tablesoups cumin powder
- 1 Pinch of Saffron
- 1 Onion
- Achiote
- 1 red Tomato
- 1/2 pound of ancho Chiles
- 1 teaspoon Cinnamon powder
- 3 cloves
- 1 Pinch of Pepper
- 2 hoja santa leaves
- 1 Clove garlic
- 1 pound of lard of pork
- Salt to your Taste
- 2 pounds of Corn Masa (dough for tamales)
- 6 big Banana-tree leaves
- 2 cups of chicken broth
Preparation:
1) Clean, roast and discard seeds and veins from the chiles, then cook them in a cup of chicken broth, with the garlic, an onion piece and the tomatoes.
2) Let the chilies boil for 10 to 15 minutes, then remove them from the broth and cut them to very small bits then add to them all the ingredients above with the clove, the cumin, the cinnamon, salt and pepper.
3) Remove from the sauce any excess water, you have to keep the sauce very thick; reserve it in another bowl. Meanwhile, in a large skilley, beat 5 spoonfuls of butter and warm it under medium fire setting.
4) Continue simmering this sauce until it is cooked, stirring constantly and then add three cups of broth with the chopped hoja santa leaves, then bring to a boil and simmer 10 more minutes.
5) Pour the corn flour in a bowl and mix it with the lard you have, add salt to your taste and some chicken broth to soften the masa as necessary. It is important to knead and mix the masa thoroughly so your ingredients combine completely together.
6) wash the banana leaves then boil them in water for a few seconds, then allow them to dry a little bit; this will make them more pliable so you can easily wrap the masa of the tamales with them.
7) put about two to three tablespoons of masa on the banana leaves and later the big one of the mole, then wrap the tamales shaping them into medium sized squares.
8) place a layer of banana leaves at the bottom of the steamer pot and then the tamales that are ready to be cooked. Steam-cook them for one hour and half, or up until the leaves come off the tamales easily.
Buen provecho!
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