1 ½ kg of dough for tortillas200 g of pork fatSalt to taste250 g of black beans cooked6 leaves of avocado roasted6 dried chili (Morita), roasted and soakedCorn leaves to wrap the tamalesBanana leaves or a plastic to spread the doughMakes 30 or 40 pieces
Add the water to the dough to make it easy to handleMix thoroughly with the fat and saltSpread it with the hands on a banana leaf or a plastic Spread the beans on it and roll it like a taco Cut pieces of 10 cm all along the roll and wrap them in the corn leaves previously soaked and rinsedPut them in a tamale pot or in a steamer covered by some corn leaves Cook them for about an hour or until they easily unstuck from the leaves.Fill: Grind the beans with the avocado leaves, chili until they make a thick pure Add salt to taste and fill the tamales with it.Put it in a pot that keeps them hot and serve them with coffee
