Tamales de Pescado con Mole Amarillo

Name: Tamales de Pescado con Mole Amarillo
Ingredients: 7 pounds masa; 2 1/2 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

thelocalpalate.com

recipe yields 36 tamales - 7 pounds masa - 2.5 pounds pork lard - 3 cups of chicken stock - 1 tablespoon baking poweder - 1 tablespoon salt - 8 yellow bell

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