Tamales de Pescado con Mole Amarillo - The Local Palate

Ingredients

• 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