Tamales de Pollo en Rojo

• chicken
• 3 cloves garlic, for boiling chicken
• onion, a piece, for boiling chicken
• salt, to taste, for boiling chicken
• ½ teaspoon chicken bouillon, for boiling chicken
• banana leaves, toasted
• sesame seeds, toasted
• pumpkin seeds, toasted
• peanuts, toasted
• almonds, toasted
• 10 guajillo chiles, toasted
• 3 ancho chiles, toasted
• 3 pasilla chiles, toasted
• 5 puya chiles, toasted
• ½ teaspoon black pepper, toasted
• 6 cloves, toasted
• ½ teaspoon cumin, toasted
• oregano, a pinch, toasted
• onion, 1 whole, toasted
• 5 garlic, to 6 cloves, toasted
• salt, to taste, for sauce
• 2 kg corn masa
• lard, about 1/4 cup plus extra from sauce
• 1 tablespoon baking powder
• salt, to taste, for masa
• chicken bouillon, as needed, from cooking chicken, for hydrating chiles and masa

Preparation

1. Step 1

   1:37
   Bring water to a boil in a large pot. Add 3 cloves garlic, a piece of onion, the chicken (1 whole breast and 2 thighs or legs), 1/2 teaspoon chicken bouillon, and 1/2 teaspoon salt. Cover and cook for about 20 minutes until the chicken is tender.
2. Step 2

   2:17
   Toast the banana leaves on a hot comal until they change color and become pliable. Cut into pieces of desired size for wrapping.
3. Step 3

   2:58
   Toast the guajillo, ancho, pasilla, and puya chiles on a hot comal, watching carefully so they do not burn, about 2 minutes until well toasted.
4. Step 4

   3:29
   Toast the almonds, peanuts, pumpkin seeds, and sesame seeds together on the comal, stirring constantly for about 2 minutes until toasted. Set aside.
5. Step 5

   3:58
   Toast the sesame seeds separately, stirring constantly as they will pop. Cover briefly then remove from heat to finish toasting with residual heat.
6. Step 6

   4:21
   Toast the whole onion and 5-6 garlic cloves on the comal for about 2 minutes until well browned.
7. Step 7

   4:54
   Toast the black pepper, cloves, cumin, and oregano in the center of the comal for about 1 minute, stirring constantly so they do not burn.
8. Step 8

   5:15
   Remove the cooked chicken from the broth, reserving the broth. Let the chicken cool slightly then shred it finely by hand.
9. Step 9

   5:27
   Place the toasted chiles in the reserved chicken broth to hydrate for about 15 minutes.
10. Step 10

    5:39
    Blend the hydrated chiles with the toasted seeds, nuts, onion, garlic, and toasted spices, adding reserved chicken broth as needed. Blend thoroughly for about 5 minutes in batches if necessary until smooth. Do not strain.
11. Step 11

    5:58
    Heat a generous amount of lard in a large pot. Add a piece of onion to season the lard, then remove and discard the onion when browned. Pour in the blended chile mixture. Cook and season, stirring occasionally, for 15-20 minutes until the sauce fries and fat begins to separate at the edges.
12. Step 12

    7:04
    Add the shredded chicken to the sauce. Stir to combine, taste and adjust salt if needed, and cook for another 10 minutes so the flavors integrate and the fat separates again. Skim off the excess fat and reserve it for the masa.
13. Step 13
    Place the corn masa in a large bowl. Add 1 tablespoon baking powder, salt to taste, about 1/4 cup lard plus the reserved colored fat from the sauce, and some reserved chicken broth. Knead and massage thoroughly for about 3 minutes until the masa is smooth, soft, well integrated, and free of lumps.
14. Step 14

    9:52
    To assemble, place a small ball of masa on a toasted banana leaf. Using plastic or your hands, press and spread the masa thinly. Add a generous spoonful of the chicken filling in mole sauce down the center. Fold the leaf vertically to enclose, then fold the sides. Place seam-side down in a steamer.
15. Step 15

    11:00
    Line the steamer basket with extra banana leaves. Arrange the tamales inside. Cover with more leftover leaves to trap steam. Steam over high heat for 1 hour until fully cooked.