Ingredients:

200g Gourmet RíoMar Mole
3 Cups of Water
2 Tbsp Chicken Bouillon
500g Pork with diced (Leg, Ribs, Chops)
1 1/2 Kg Tamal dough already prepared
Banana Tree Leafs grilled and cut in large pieces
Large Steamer

Directions:

1. Bring the water and Chicken Bouillon to a rapid boil in a saucepan. Lower to medium heat.
2. Add the Gourmet Rio Mar Mole. Stir until a thick sauce is formed. Put aside.
   Mix the raw meat with the Mole mixture.
3. Heat banana leaves on a skillet to soften. Place in lines on a counter-top.
4. Spread several tablespoons of the tamale dough on each of the banana leaf pieces.
5. Place several pieces of pork-Mole mixture on the dough and fold the banana leaves in such a way that the stuffing will not come out.
6. Pour a cup of water in the steamer’s bottom and the tamales in the top part of the steamer and cover.
7. Bring the water to a boil and simmer for 1 hour or until the meat is cooked.
8. Remove from steamer.
9. Open banana leaves one by one, take the tamales out. Cover with Gourmet Rio Mar Mole and serve.

Bon Appettit!!!