7 pounds masa
2.5 pounds pork lard
3 cups of chicken stock
1 tablespoon baking poweder
1 tablespoon salt
8 yellow bell peppers roasted, peeled, and seeds removed
5 green tomatillos roasted, cut in four pieces
5 chile chihuacle amarillo, seeds removed
1 chile costeño amarillo, seeds removed
6 each, allspice
6 each, cloves
¼ tablespoon cumin seeds
1 tablespoon dried oregano
½ cup seasame seeds
1 teaspoon saffron
1 cup pork lard, divided
4 each hoja santa, chopped
½ onion, cut into cubes
8 garlic cloves
4 cups chicken stock
1 cup tomato juice
3 teaspoons Kosher salt
6 pounds masa
36 ounces mole amarillo
7 pounds fish filet
1 package (5 pounds) of banana leaves
36 banana leaves strips,
10″ long,Salt & Pepper, as needed
Tamales de Pescado con Mole Amarillo
- With an electric mixer on medium-high speed, beat the lard until light in texture.
- Add the masa and beat until it incorporates.
- Reduce the speed to medium-low and add 2 cups of the chicken stock.
- Combine the other cup of chicken stock with baking powder and salt add to the mixture.
- Continue beating for another 20 minutes or until a ½ teaspoon dollop of the batter floats in a cup of cold water.
- Wash yellow bell peppers and pat dry with a paper towel. Place them directly on open flame of a gas stove (or you can roast on a sheet tray in the broiler of your oven).
- Rotate occasionally so that the pepper blisters and chars on all sides. Place in ZipLoc bag or glass bowl covered with plastic wrap.
- Scrape off the skin with your hands. Once all of the skin is off, cut in large dice. Put to the side.
- Heat a comal or iron skillet over medium heat. Roast tomatillos, onions, and garlic until soft.
- Heat a frying pan on low heat. Add allspice, cloves, cumin seeds, dry oregano, sesame seeds and toast for 8 minutes. Move spices constantly to avoid burning.
- Preheat a small brazier pot to medium heat.
- Add ½ cup of the lard and let it heat for one minute.
- Add onion, garlic, and yellow bellow pepper. Cook for 2 minutes.
- Add costeño and chihuacle pepper. Cook for 6 minutes.
- Add hoja santa, saffron, and chicken stock. Cook for 10 more minutes.
- Once ready, purée the mixture.
- Place brazier pan over a medium heat and add ½ cup of pork lard for 1 minute. Add puréed mixture and cook for 15 minutes over medium heat.
- Stir frequently to prevent the mole from sticking to the bottom. Remove from heat and let cool.
Tamales de Pescado con Mole Amarillo
- Cut banana leaves into 11×14″ pieces (discard any stiff stems). Heat comal or iron skillet over medium heat, place banana leaves on for 10 seconds then turn. You will notice how it changes color to a darker green.
- Cut the fish filets into 3oz pieces and season with salt and pepper. Put to the side.
- Spoon 2.5 ounces of masa, about 4 tablespoons, onto the banana leaf. Place one piece of the seasoned fish on the top of the masa, followed by 1 ounce of mole amarillo.
- Fold the opposite edges of the leaf toward the center, then do the same with the outer edges to form a closed rectangle.
- To secure, tie the tamales with narrow strips of banana leaf.
- Place 6 cups of water in a steamer, add the tamales to the steamer basket, and cover with a layer of banana leaves. Place the lid on and cook for 25 minutes (10 minutes over high heat and 15 minutes over medium heat).
- For best textured tamales, remove them from the heat and allow them to cool for about 10 minutes before serving – then serve straight from the steamer. Note: tamales are done when the leaf removes away from the masa easily.
- Heat the leftover mole to serve on the side with the tamales.
- from Chef Hugo Ortega of Hugo's Restaurant in Houston, TX