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TAMALES NEGROS (Black Tamales)

TAMALES NEGROS (Black Tamales) comes together with Squash Seeds Toasted, Sesame Seeds Toasted, Chile Pasa Toasted, Chile Guaje Toasted, and Ground Cinnamon. Serves 7. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1
• 1
• 1 tsp
• 1/4 cup
• 2 lb
• 2 oz
• 1/2 cup
• 1 lb
• 2 lb
• 6 cup
• 1/4 cup
• 1/2 lb

Method (preview)

1. 1

   Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes.

2. 2

   Remove the chicken and cut it into 2 inch cubes.

3. 3

   Set aside the chicken and the sauce.

4. 4

   Mix the dough ingredients together and simmer in a pan over low heat for 30 minutes, stirring frequently, until the mash is thick and smooth.

5. 5

   Set aside. aluminum foil cut into 12 inch squares (banana leaves are used in Guatemala)

6. 6

   Put 1/2 cup of the dough in the center of the foil sheet.

7. 7

   Top this with 2 Tbs of the sauce and 1 cube of chicken.

8. 8

   Around the side gently press in the prune, raisins and olives.

9. 9

   Fold the foil toward the center, seal it, then give the ends a twist around to seal the ends. (If you found banana leaves, you would fold it into a packet and tie with string).

10. 10

    Cook in a steamer over moderate heat for 1 1/2 hours.

11. 11

    To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact.

12. 12

    It is your plate.

13. 13

    For banana leaves, cut string and unfold.

14. 14

    Serve hot.