Tamales Colorados

Ingredients

• 20 plantain leaves or corn husks, cleaned
• 4 cups masa harina
• 1 cup lard or vegetable shortening
• 4 cups chicken stock
• 4 dried guaque or guajillo chiles, toasted
• 2 tomatoes, roasted
• 1/2 onion, roasted
• 2 tbsp sesame seeds, toasted
• 2 lbs chicken or pork, cooked and shredded
• 10 pitted prunes
• 10 pimento-stuffed olives
• Salt, to taste

Instructions

1. 1Blend the toasted chiles, tomatoes, onion, and sesame seeds with a little stock until smooth, then strain.
2. 2Simmer the chile sauce in a pot for 10 minutes, then season with salt.
3. 3Beat lard until fluffy, then gradually beat in masa harina and remaining chicken stock until smooth and thick.
4. 4Stir about half the chile sauce into the masa, and toss the shredded meat in the remaining sauce.
5. 5Spread masa onto each plantain leaf, top with the seasoned meat, a prune, and an olive.
6. 6Fold the leaves to fully enclose the filling and tie or fold securely.
7. 7Steam the tamales for 60-75 minutes until the masa is firm and pulls cleanly from the leaf.

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