Oaxaca Banana Leaf Tamales with Chicken and Black Mole

What you need

• 1 kg (2 1/4 lb) bone-in chicken thighs, skin removed
• 1 white onion, halved
• 4 cloves garlic, peeled
• 2 tsp salt, divided, plus more to taste
• 4 large banana leaves, fresh or frozen and thawed
• 500 g (1 lb) black mole paste, mole negro
• 250 g (9 oz) lard, at room temperature
• 1 kg (2 1/4 lb) fresh masa for tortillas, or masa harina mixed with water to a soft dough, following the package

Method

Restated from the original video

1. 1

   Put the chicken, onion and garlic in a large pot, cover with water by 3 cm (1 in) and add 1 tsp of the salt. Bring to a boil, skim, then simmer until the meat pulls easily from the bone, 40-45 min. Poultry must reach 74 °C (165 °F) inside.

2. 2

   Lift out the chicken and keep the broth. When cool enough, discard the skin and bones and pull the meat into bite-size pieces.

3. 3

   Meanwhile, cut the thick rib off the banana leaves and keep a few strips of it for tying. Pass each leaf over a gas flame or a hot dry pan for a few seconds per side until glossy and pliable, or simmer them for 20 min. Cut into about 20 squares of 20 cm (8 in).

4. 4

   Dissolve the mole in a saucepan with about 500 ml (2 cups) of the broth, including some of the fat from its surface. Simmer gently, stirring, until it coats a spoon thickly, 10-15 min. Stir in the chicken and taste for salt.

5. 5

   Beat the lard with an electric mixer until white and fluffy, 3-5 min.

6. 6

   Add the masa a handful at a time, alternating with splashes of warm broth, about 250 ml (1 cup) in total, and the remaining 1 tsp salt. Beat until soft and spreadable, like thick frosting.

7. 7

   Spread about 4 tbsp of masa into a thin square in the centre of a banana leaf square, leaving a wide border.

8. 8

   Top the masa with about 2 tbsp of the chicken in mole. Fold the leaf over the filling in thirds from both sides, then fold the ends under to make a flat parcel. Tie with a strip of leaf rib if needed.

9. 9

   Repeat with the remaining masa and filling.

10. 10

    Stand a steaming rack in a large pot with water just below it. Lay the tamales flat in overlapping layers and cover with a spare piece of banana leaf and the lid.

11. 11

    Steam over medium heat for 1 1/2 hours, topping up with boiling water so the pot never runs dry.

12. 12

    Check one tamal: the masa should come away cleanly from the leaf. If it sticks, steam 10-15 min more. Rest for 10 min before serving in their leaves.

Imported from hola.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.