INGREDIENTS

INSTRUCTIONS

1. In two cups of water, boil the tomato skins with the anise. Drain and
save the water.
2. In a pot, put the corn meal, and add a little salt and baking powder.
Heat the lard until semi-melted and add it to the above mixture. Begin to
form the dough, gradually adding the chicken broth and water (in which the
tomatoes were cooked) until the dough forms a uniform consistency and
little balls of the dough may float in water without separating.
3. Place a portion of the dough in the corn husks and wrap them up. Steam
for a half hour.
Nactamales: Place a portion of the dough in each each corn husk. Add green
mole, red mole, picadillo or strips of poblano peppers with cheese. Cover
with more dough, and wrap it into a tamal. Steam for a half hour.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<kirkland@gj.net> on Nov 07, 1997

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