Corn masa tamales from the state de Oaxaca
Ingredients:
12 dry corn leaves
5 guajillo chili peppers
1 roma tomato
1 tomatillo
1 hoja santa (Piper auritum)
3 garlic loves
¼ onion
½ teaspoon powdered cumin
3 cloves
3 black peppercorns
500 gr corn masa
1 cup pork lard
15 cilantro sprigs
1 cooked and shredded chicken breast
Salt to taste
Vegetable disinfectant
Tiempo de preparación: 90 minutos
Sirve: 12 personas

Preparation:
Cut the stem of the guajillo chili peppers with scissors, open on one side and remove the seeds and veins. Soak the cilantro in water with vegetable disinfectant for 10 minutes. Strain and set aside.
Soak the dry corn leaves in hot water for at least10 minutes to make them soft
To prepare the tamal dough; roast the guajillo chili pepper skins over a hot pan or grill until you smell their aroma, they must not burn because they become bitter. Boil the roasted chili pepper skins in water with the tomatillo and the tomato for 5 minutes. Blend the chili pepper skins, tomatillo and tomato with a cup of the water where they boiled, the hoja santa, garlic, onion, cumin, cloves and peppercorns. Strain the sauce and set aside. Add what is left in the strainer to the shredded chicken breast, season with salt and mix.
Mix the strained sauce with the corn masa, pork lard and a teaspoon of last. Add the chopped cilantro and mix to incorporate.
To make the tamales; put two spoons of masa inside each corn leaf, add some shredded chicken mixture and wrap like a tamal.
Put the tamales inside a steamer forming a pyramid. Steam for one hour or until the masa easily comes off the leaf.
Serve hot.

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