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SAUCE: Heat a medium-sized skillet over high heat, cook whole chilis for about 2 minutes. Remove, cool and then grind with a mortar and pestel until the chilis turn into a paste. Use the mortar and pestel to grind the anise herbs into a paste. Combine both the anise herbs and chilis in a bowl. Mix thoroughly. Add the masa and water to make mixture smooth in consistency (creamy, not runny). Put mixture in a pot and over medium heat cook for about 20 minutes, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Cool slightly then stir in 1 to 2 ounces of mezcal.
ASSEMBLY: Put tamales in your hand. Spread the tamales sauce on tamale. Add 2 or 3 pieces each of the pork and chicken, fold over and seal edges with fingers. Now wrap the corn leaf, or husk, around the Tamale and tuck in the end to secure the wrap. Place in big steamer pot and steam-cook them for about 25 minutes.
Plating: Find the tucked-in end of the corn husk and gently pull it out. Place the tamale on a plate and enjoy!