Cook tomatoes, bell pepper, garlic, bread, ancho,
onion,bay leaf and salt together on top of stove on
medium heat with enough fluid to cover peppers. Allow
to cook while getting Masa cooking.
Mix instant Masa, bouillon, lard, salt and HOT
water together to make a thick (like grits) consistency,
Then cook on stove on medium heat until very thick
- stirring constantly so it won't stick and comes
to a full boil at edges - (cook until thick like
mashed potatoes).
Blend the sesame seed, toasted pumpkin seed and
pepper in blender until to powdered state. Add the
cooked red peppers first and blend until smooth.
Pour into other container. Blend remainder of tomato
mixture until smooth. Mix both together. Add raw
pork and chicken to this mix.
Wilt banana leaves on stove.
Cut banana leaf piece about 7x7. Place banana leaf
on top of aluminum foil. Put one large serving spoonful
of masa in middle of banana leaf. Using another
large serving spoon, place a piece of pork and a
piece of chicken with sauce in center of the masa
pressing the spoon into the center to make a shallow
well for the filling. Add two olives to the tamale.
Fold the front edge to the back. Roll the tamale
top so it becomes the bottom at the far edge and
secure. Press from the sides to the center and secure
the aluminum foil. Repeat until all are done.
Place some banana leaf and crumpled aluminum foil
in the bottom of a large pan. Fill the pan above
midline with water and cover. Bring to a boil and
cook for an hour.
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