Name: Oaxacan Tamal with Marigold Flowers in Green Sauce
Prep time: 110 min
Cook time: 80 min
Yield: 16
Cuisine: Mexicana
Ingredients: 2 cloves garlic, for the broth; 1/2 white onions, for the broth; 6 cups water, for the broth and filling; 1/2 kilos pork, meaty, cut into medium cubes, for the filling; 1/4 cups vegetable oil, for the sauce; 4 garlic, quartered for the sauce and to cook the meat; 1 cup white onion, in medium cubes for sauce and to cook the meat; 10 tomatillos, quartered, for the sauce; 1 bunch purslane, for the sauce and assembly; 2 morita chiles, roasted, for the sauce; 1/2 bunches fresh cilantro, for the sauce; 5 cilantro seeds, for the sauce; 2 cups pork broth, for the sauce; 5 banana leaves, roasted and chopped, for the tamales; 2 cups masa mix for tamales; 1 cup beef broth, hot, for the tamales; 2 cups cempasúchil flower, for the tamales; 1 cup lard, for the tamales; 1 cup fresh cilantro, chopped; 1 cup queso fresco, grated, for decoration

Preparation

30 mins

1h 20 mins

Medium

Heat a small pot, add water, the meat with onion and garlic. Cook for 40 minutes and shred. Reserve the broth. For the sauce, heat a skillet over medium heat, add oil, garlic, onion until they turn a lighter brown color, add tomatillos and cook for 5 minutes, add purslane, morita chili, cilantro, and cilantro seeds. Fill with chicken broth and let it cook for 15 minutes. Cool the preparation.