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1
In a large mixing bowl soak the corn husks for 30 minutes.
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2
In another bowl, add the masa harina and salt and with a whisk, mix well.
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3
Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency.
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4
Make 10 ping-pong ball size balls of dough.
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5
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).
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6
Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken.
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7
Fold each side of the tortilla and place in a corn husk length-wise.
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8
Secure both ends with a string or part of the husk used as a string, and repeat process.
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9
Steam for 30 minutes.
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10
Toast chiles on a griddle.
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11
Remove and place in a bowl.
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12
Cover with boiling water and let stand for 20 minutes.
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13
In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes.
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14
Roast until well charred on all sides.
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15
Place in a bowl and let cool.
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16
Meanwhile grind peppercorns and cloves in coffee grinder.
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17
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.
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18
In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.
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19
In a small bowl, add the masa harina and water.
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20
Mix until well blended.
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21
Add this mixture to the sauce and cook for 5 minutes more, until done.
