Guillermo Castro's Tamales

For the masa:
Cut corn off 3 white corn cobs. Blend it until pureed. Mix in a bowl with salt & olive oil.

For the sauce:
In a blender, combine four tomatillos (cut in half), 3 chile pasilla (boiled & de-seeded), 1 spoon of garlic, salt, olive oil, 1 spoon of sesame seeds, dash of tarragon. Blend until pureed. Drain through a net or strainer. Heat in a pan. Add shredded chicken.

For the tamale:
Cut banana leaves in squares and steam until soft. Put a spoon of the masa dough in the middle of a banana leaf square. Top it with a spoon of the chicken sauce. Fold & steam for 20 minutes. Serve with pico de gallo salsa.

GDA Cooking - January 24, 2011