Tamal

Ingredients:
1-1/2 pounds of tomatoes
2 large pimiento chilies
3 dried chilies (include if you want it more spicy)
2 ounces of pepitoria (ground pumpkin seeds)
2 ounces de ajonjolí
1 small stick of cinnamon
1 ounce of lard
Achiote (Annatto)
Salt

Preparation:
Boil the tomatoes with the pimiento chilies and dried chilies with a small amount of water. Liquefy and colander while adding the achiote. Brown the ground pumpkin seeds, ajonjolí, and cinnamon, and grind it dry in a blender. Mix the resulting powder with to cooked tomatoes and colander. Boil for 20 minutes, adding the ounce of lard, pieces of meat and additional seasoning. This recado sauce needs to be rather thick and a bit salty since the tamales lose salt when they are cooked.