Tamales de Cambray

Tamales de Cambray are a quintessential staple from Chiapa de Corso, Chiapas. This savory Mexican dish features a delicate masa filled with a rich and flavorful mole. Steamed in banana leaves, these tamales are perfect as a main course or a substantial snack, showcasing regional flavors and culinary traditions.

Ingredients

🍲 400 g mole paste (no brand specified)
🍗 600 ml chicken broth (no brand specified)
🌽 1 kg corn masa for tamales (no brand specified)
🍖 0.5 kg pork lard (no brand specified)
🥔 0.5 kg potatoes (no brand specified)
🍗 1 chicken breast (no brand specified)
🌰 50 g almonds (no brand specified)
🍇 75 g pitted prunes (no brand specified)
🌶 1 red bell pepper (no brand specified)
🍃 Banana leaves (no brand specified)
🧂 1 tbsp salt (no brand specified)
🌶 1 tsp pepper (no brand specified)

Instructions

1- Prepare the Mole:

• In a clay pot, dissolve the mole paste using sufficient chicken broth.
• Heat pork lard in a separate clay pot over a gas stove.
• Pour the dissolved mole mixture into the hot lard.
• Season with salt and pepper, stirring continuously.
• Let the mole simmer until it thickens and the flavors are well developed.
• Add shredded cooked chicken breast to the mole, mixing well. Allow it to simmer for 1-2 minutes. Set aside.

2- Prepare the Masa:

• In a large clay bowl, beat the pork lard by hand until it becomes creamy and fluffy.
• Add a pinch of salt, incorporating it into the lard.
• Blend the corn masa into the lard.
• Gradually introduce chicken broth, kneading until the masa is smooth.
• Mash the cooked potatoes and mix them into the masa, forming a soft, uniform dough.

3- Assemble the Tamales:

• Lay a banana leaf flat on a clean surface.
• Spread a portion of the masa thinly on the banana leaf, shaping it like a small tortilla.
• Place a generous spoonful of chicken mole filling in the center of the masa.
• Garnish with pitted prunes, a strip of red bell pepper, and an almond.
• Fold the banana leaf over the filling, rolling it like a taquito.
• Tie the ends of the banana leaf wrapper with thin banana leaf strips or cotton string.

4- Steam the Tamales:

• Fill a clay steamer with water and bring to a boil.
• Arrange the wrapped tamales in the steamer.
• Seal the steamer lid with a roll of masa around its rim, pressing the lid firmly to seal.
• Secure the lid further by tying the steamer handles with a banana leaf strip.
• Steam for 1 hour to 1 hour and 15 minutes.

Prep Time: Approx. 45 minutes
Cook Time: 1 hour to 1 hour and 15 minutes
Total Time: Approximately 2 hours
Servings: Makes approximately 20 tamales
Equipment:

• Clay pot
• Gas stove
• Clay steamer
• Wooden spoon
• Blue plastic spoon/spatula
• Kitchen scissors
• Cutting board
• Clay bowls
• Glass shaker
• Kitchen towel

Cooking Tips

• Hand-beating the pork lard results in a lighter and airy masa.
• Potatoes contribute to a smoother masa consistency.
• Traditional sealing techniques involving masa and banana leaves ensure even cooking.

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Tamales de Cambray