Tamales Negros (Black Tamales)
2 Tbs squash seeds, toasted
2 Tbs sesame seeds, toasted
1 chile pasa, toasted
1 chile guaque, toasted
1 tsp ground cinnamon
1/4 cup toasted bread crumbs
2 pounds ripe tomatoes, sliced
2 ounces bitter chocolate, melted
1/2 cup water
1 pound boneless chicken
2 pounds masa harina
6 cups water
1/4 cup sugar
1/2 pound butter or margarine, melted
Prepare a smooth sauce in the food processor with all the sauce ingredients except the chicken. Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes.
Remove the chicken and cut it into 2 inch cubes. Set aside the chicken and the sauce. 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. Set aside.
Assembling the Tamale:
Aluminum foil cut into 12 inch squares (if you can find banana leaves, this is what they use in Guatemala)
1 small dired pitted prune for each tamale
2 raisins for each tamale
2 pitted green olives for each tamale
Put 1/2 cup of the dough in the center of the foil sheet. Smooth it out to a rectangle 4×5 inches and 1 inch thick. Top this with 2 Tbs of the sauce and 1 cube of chicken.
Around the side gently press in the prune, raisins and olives. 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). Cook in a steamer over moderate heat for 1 1/2 hours.
To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact. It is your plate. For banana leaves, cut string and unfold.
Serves 7 or 8 SHARE With Your Friends: