Tamales De Mole In Banana Leaf Recipe by David Martinez
Cooking Instructions 1 hour 1 Boil the banana leaf in enough water to cover it over medium heat for 15 minutes. 2 Cut the cooked banana leaf into pieces about 10 inches (25 cm) on each side. 3 Spread the masa evenly over the surface of the banana leaf using a knife or spatula, making a layer about 1/16 inch (2 mm) thick. 4 Spread the black mole sauce over the masa, covering it completely. 5 Add the shredded chicken, then fold the tamal and tie it with a strip of banana leaf. 6 Pour water into a steamer and place the rack so the water doesn’t touch it. Line the rack with a layer of banana leaf and add the tamales. 7 Steam for 30 minutes. They’re ready to enjoy. 1 Boil the banana leaf in enough water to cover it over medium heat for 15 minutes. 1 Boil the banana leaf in enough water to cover it over medium heat for 15 minutes. 2 Cut the cooked banana leaf into pieces about 10 inches (25 cm) on each side. 2 Cut the cooked banana leaf into pieces about 10 inches (25 cm) on each side. 3 Spread the masa evenly over the surface of the banana leaf using a knife or spatula, making a layer about 1/16 inch (2 mm) thick. 3 Spread the masa evenly over the surface of the banana leaf using a knife or spatula, making a layer about 1/16 inch (2 mm) thick. 4 Spread the black mole sauce over the masa, covering it completely. 4 Spread the black mole sauce over the masa, covering it completely. 5 Add the shredded chicken, then fold the tamal and tie it with a strip of banana leaf. 5 Add the shredded chicken, then fold the tamal and tie it with a strip of banana leaf. 6 Pour water into a steamer and place the rack so the water doesn’t touch it. Line the rack with a layer of banana leaf and add the tamales. 6 Pour water into a steamer and place the rack so the water doesn’t touch it. Line the rack with a layer of banana leaf and add the tamales. 7 Steam for 30 minutes. They’re ready to enjoy. 7 Steam for 30 minutes. They’re ready to enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy fantastic hummus My Homemade Chicken and Dumplings Moms chicken dinners made simple! Chicken Boudin w Crabmeat Sauce Moms simple chicken and dumplings! Easy fantastic hummus My Homemade Chicken and Dumplings Moms chicken dinners made simple! Chicken Boudin w Crabmeat Sauce Moms simple chicken and dumplings! Garlic Prawns & Egg Rice Bowl with Creamy Sauce Hyderabadi Lukhmi Putana Dal Chutney (Split Bengal Gram Chutney) Daighi biryani Split Bengal Gram and Coconut Chutney Chicken roll Bottle Gourd peel Bhaji(lauki k chilkon ki bhaji) Half fry egg 🍳 Oreo vanilla loaf Cheesy Veggy Pink Sauce Pasta Garlic Prawns & Egg Rice Bowl with Creamy Sauce Hyderabadi Lukhmi Putana Dal Chutney (Split Bengal Gram Chutney) Daighi biryani Split Bengal Gram and Coconut Chutney Chicken roll Bottle Gourd peel Bhaji(lauki k chilkon ki bhaji) Half fry egg 🍳 Oreo vanilla loaf Cheesy Veggy Pink Sauce Pasta