1 lb. chicken, cooked and shredded or cubed
1 lb. pork, cooked and shredded or cubed
12 corn leaves or husks soaked in water for at least an hour (to soften them up)
7 guajillo chilis
7 ancho chilis
4-5 leaves of anise flavoured herb - Hierba Santa
1 cup masa, (fine ground corn meal) (250 ml.)
1/2-cup water (120 ml.)
1-2 oz. mescal
store-bought tamales (or tortillas)
Tamales are made in stages. Cook the chicken and pork before the sauce.
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