Ingredients

• 10 dried corn husks
• 1 1/2 cup masa harina
• 1 1/4 cup chicken stock
• 1 teaspoon salt
• 1 cup shredded cooked chicken
• Amarilla Mole, recipe follows
• 3 guajillo chiles, seeded and deviened
• 1 ancho chile, seeded and deviened
• 1 medium onion
• 4 garlic cloves
• 5 medium tomatillos
• 2 medium green tomatoes
• 15 black pepppercorns
• 7 whole cloves
• 3 large hoja santa leaves or 5 dried hoja santa leaves
• 3 tablespoons lard or vegetable oil
• 3 tablespoons masa harina
• 3 tablespoons water

Instructions

1. In a large mixing bowl soak the corn husks for 30 minutes.
2. In another bowl, add the masa harina and salt and with a whisk, mix well. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency. Make 10 ping-pong ball size balls of dough.
3. In a plastic-lined tortilla press (both sides), press out each ball of dough to form a 5-inch round (about the size of the press). Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken. Fold each side of the tortilla and place in a corn husk length-wise. Secure both ends with a string or part of the husk used as a string, and repeat process.
4. Steam for 30 minutes.
5. Toast chiles on a griddle. Remove and place in a bowl. Cover with boiling water and let stand for 20 minutes.
6. In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes. Roast until well charred on all sides. Place in a bowl and let cool.
7. Meanwhile grind peppercorns and cloves in coffee grinder. When the vegetables are cool enough to handle peel off the charred skin and puree them in a blender with the hoja santa leaves, drained chiles, and spices.
8. In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.
9. In a small bowl, add the masa harina and water. Mix until well blended. Add this mixture to the sauce and cook for 5 minutes more, until done.