Preparation:
Soak chickpeas one night before. In the morning crush them with a
rolling pin and remove the skin.
In half of fat, fry onion, slightly chopped; add ground garlic,
chili, pepper, cumin seed and chicken stock, preventing it from burning. Blend breast
broth, chickpeas and cilantro until getting a cream (blend little by little ) and add it
to the dressing.
Place the remaining fat and salt to taste, simmer and stir
constantly for 40 minutes until dough is completely cooked.
In another bowl, join 2 corn leaves, place a tablespoon of dough,
add an egg slice and a chicken piece.
Wrap it and tie it in cross with wick. In a pot with 2 cups of
water, boil tamales for 10 minutes, then drain and serve with criolla sauce.
