Chicken Tamales from Oaxaca with Red Mole in Banana Leaves

Using a  standard recipe for masa for tamales (see earlier posts), select squares of green banana leaves, widely available in most Latin Markets. ( Also Whole Foods)   Choose the best quality fresh chicken, place to boil with diced onion, and cook until done.  Reserve the broth and shred the chicken setting aside enough to make about 2 cups.

Chicken Filling:
2 cups shredded chicken (cooked with )
1/2 medium white onion
3 garlic cloves, peeled
1 tsp salt

 Red Mole Oaxacan Style

5 guajillo chilies
10 red ancho chilies
1 tablespoon sesame seed
2 slices good quality white bread, like cibatta
1 cinnamon stick
1 pinch oregano
1/2 cup darj chocolate, cut in pieces
4 Tbs Vegetable oil
10-15 almonds
10 raisins
2 garlic cloves
1/2 medium yellow onion, chopped
3 medium tomatoes
2 cups homemade chicken broth
1 teaspoon sugar
1 teaspoon salt

 Take the dried guajillo chilies and dried red Ancho chilies, wash chiles, remove  stems and  slit open  removing all seeds. Toast chiles on both sides on a comal or frying pan over  medium high heat. After toasting, soak chiles in boiling water  for  ten minutes.  Meanwhile, fry about  almonds in 1 Tbs. of oil over  medium heat for 5 min. until  golden. Remove nuts and set  aside. Take raisins and sesame seeds and place them in the skillet. Toast until slightly brown in a small amount of oil. Set aside.  Take two slices of good quality white bread, tear into pieces and toast in skillet until golden.  Set aside. In a dry pan add chopped garlic, onion and tomato until toasted.  In a blender or food processor, add chiles and one half cup of water and blend for about one minute. When smooth, pour back into skillet with a small  tbsp of  oil and fry for about ten minutes over medium heat.  To this mixture add all the ingredients that have been set aside.  Add the tomatoes, onion and one whole cinnamon stick along with a generous pinch of  oregano. When thoroughly mixed add two cups of reserved chicken broth, 1 tsp of salt, 1 tsp of sugar and 1/4 cup of dark chocolate broken into pieces. Cook for fifteen minutes on low to medium heat. At the end, remove the cinnamon stick. Your Red Mole is ready!

Have the two cups of  shredded chicken, the prepared masa and the mole ready.

2. Place one  whole banana leaf on a plate. Spread  two  tablespoons of  prepared masa in the center of the leaf.  Add about  two generous tablespoons of a shredded chicken with two  tablespoons of red mole sauce. Fold  the leaf to cover the filling. Fold the top down and the bottom up to form a little green  package.  Use strips of banana leaf to tie the package.

3. Place in your steamer lined with banana leaves and stack on the rack.  Keep at a  low boil for one hour or until done.