Prepare the mole sauce, tamale dough, and shredded chicken.

Keep them at room temperature.

Prepare banana leaves.

Lay 1 banana leaf square on a flat surface.

Spread about 2 tablespoons dough in the center of the leaf.

Top with 2 tablespoons chicken and 2 tablespoons sauce.

Fold the sides of the leaf, overlapping them, to cover the filling.

Fold the top and bottom toward the center to form a square package.

Tie with strips of banana leaf.

Repeat until all tamales are filled and wrapped.

Put about 3 inches of water into a large steamer and drop in a coin.

(A rattling coin means there’s still water in the pot.

) Line a steamer with extra pieces of banana leaf.

Stack the tamales, seam side down, on the steamer rack.

Cover with a banana leaf or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil and steam tamales about 1 hour or until the dough comes easily away from the banana leaf when you test 1 packet.

Retie, and serve packets hot.

Prepare the tamale dough and reserve it at room temperature.

Soak the corn husks in hot tap water about 2 hours.

Meanwhile, heat the oil in a skillet and cook the pork, stirring and breaking it into small pieces, until no longer pink, 3 to 4 minutes.

Add salt, then the onion and garlic.

Cook, stirring, until the onion softens, about 3 minutes.

Add the remaining ingredients.

Cook 5 minutes, stirring frequently to blend flavors.

Add salt if desired.

Remove from heat to cool.

When cool enough to handle, using fingers or a fork, break up any pork clumps to make a fine-textured mixture.

Cool completely.

To assemble the tamales, remove corn husks from the water, pat dry and put on a plate.

Cover with a damp kitchen towel to keep moist.

Tear about 30 thin strips from the extra corn husks for tying around the tamales.

Put 1 husk on a flat surface.

Put 2 teaspoons of tamale dough in the center of the husk and spread into a thin rectangle.

Put 1 teaspoon filling down the center of the dough.

Fold the sides of the husk toward the center, overlapping.

Fold the top and bottom toward the center and repeat with remaining husks and filling.

Any extra filling can be refrigerated or frozen for another use.

Put about 3 inches of water in the bottom of a large steamer and drop in a coin.

(A rattling coin means there’s still water in the steamer.

) Line the steamer rack with extra husks.

Arrange tamales seam side down.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top.

Put on the lid and steam about 1 hour or until the dough is firm and the husk pulls away from the dough.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Serve hot.

Prepare the tamale dough and keep it at room temperature.

Soak the corn husks in hot tap water for 2 hours.

Remove the corn husks from the water and put on a plate.

Cover with a clean damp kitchen towel to keep moist.

Put 1 husk on a flat surface.

Put about 3 tablespoons dough in the center of the husk and spread into a 1⁄4-inch-thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end.

Put about 1 teaspoon corn kernels on the dough and press them into the dough.

Add 2 to 3 strips of chile, and 1 teaspoon cheese.

Overlap the sides of the husk over the filling.

Fold the pointed end toward the wide end and put on a plate, folded side down.

Repeat with the remaining husks and filling.

Put about 3 inches of water into a large steamer and drop in a coin.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with extra corn husks.

Arrange the tamales folded ends down on the husks.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil.

Steam the tamales 1 hour or until the dough is firm and the husk pulls away from the dough.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Prepare the tomato salsa.

Prepare the tamale dough.

Salsa and dough should be at room temperature.

Soak the corn husks in hot water for 2 hours.

Remove the corn husks from the water.

Put on a plate and cover with a clean damp kitchen towel to keep moist.

Put 1 corn husk on a flat surface.

Put 3 tablespoons of dough in the center of the husk and spread into a 1⁄4-inch-thick rectangle to within 1-inch of the wide end and about 3 inches from the pointed end.

Place 2 shrimp on the dough and top with 1 tablespoon of the salsa.

Overlap the sides of the husk over the filling.

Fold the pointed end toward the wide end and put on a plate folded side down.

Repeat with remaining husks and fillings.

Put about 3 inches of water and a coin into a large steamer.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with extra corn husks.

Arrange the tamales folded ends down on the husks.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil and steam tamales about 1 hour, or until the dough is firm and easily pulls away from the husk.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Serve the tamales hot with remaining salsa.

To store, keep tamales wrapped and refrigerated up to 1 day, or freeze up to 3 months.

Reheat in a steamer directly from the refrigerator or freezer.

Prepare the tamale dough and keep it at room temperature.

Prepare ancho chile sauce and reserve.

Soak corn husks in hot tap water for 2 hours.

Meanwhile, put the meat, onion, garlic, and bay into a large saucepan.

Add water to just cover.

Bring to a boil; reduce heat to medium-low and simmer, until meat is tender, about 1 hour.

Cool the meat in the broth; then remove and tear into shreds.

Put the meat in a bowl.

Add ½ cup of the ancho sauce.

Mix well.

Strain the meat broth and save for another use.

Remove the corn husks from the water.

Put on a plate and cover with a clean damp kitchen towel to keep moist.

Put 1 husk on a work surface.

Put about 2 tablespoons of dough in the center of the husk and spread into a 1⁄4-inch thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end.

Put about 1 tablespoon of filling down the middle of the dough.

Overlap the sides of the husk over the filling.

Fold the pointed end toward the wide end and put on a plate folded side down.

Repeat with remaining husks and fillings.

Put about 3 inches of water and a coin into a large steamer.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with extra corn husks.

Arrange the tamales folded ends down on the husks.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil and steam tamales 1 hour or until the dough is firm and easily pulls away from the husk.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Reheat the remaining chile sauce.

Serve with the tamales.

Soak the corn husks in hot tap water for 2 hours.

Meanwhile, prepare the tamale dough and keep it at room temperature and prepare the chicken and reserve in a bowl.

In a small skillet, heat the vegetable oil over medium heat and cook the onion, stirring, until it starts to brown, about 4 minutes.

Mix the onion with the shredded chicken.

Stir in the salsa verde.

Set aside.

Remove the corn husks from the water.

Put on a plate and cover with a clean damp kitchen towel to keep moist.

Put 1 husk on a work surface.

Put about 2 tablespoons of dough in the center of the husk and spread into a 1⁄4-inch thick rectangle, to within 1 inch of the wide end and about 3 inches from the pointed end.

Put about 1 tablespoon of the filling in a line down the middle of the dough.

Overlap the sides of the husk over the filling.

Fold the pointed end toward the wide end and put on a plate folded side down.

Repeat with remaining husks and filling.

Put about 3 inches of water into a large metal steamer and drop in a coin.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with extra corn husks.

Arrange tamales folded ends down on the husks.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil and steam the tamales 1 hour or until the dough is firm and the husk pulls away from the dough.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Serve the tamales hot with additional green sauce, if desired.

Prepare the Corn Crepes.

Set aside on a plate.

Prepare the tomatillo sauce.

Set aside in a bowl.

Prepare the shredded chicken.

Set aside in a bowl.

In a small skillet, melt the butter over medium heat.

Add the corn and salt.

Cook, stirring, until heated through, about 2 minutes.

Preheat oven to 375°.

In an 11- × 7-inch ovenproof baking dish, spread about ¾ cup of the tomatillo sauce on the bottom.

Fill one crepe with about ¼ cup of the chicken mixture.

Roll into a cylinder and place seam side down in prepared baking dish.

Repeat, filling and rolling remaining crepes, and place them side by side in the dish.

Cover each of the filled rolled crepes with about ¼ cup of tomatillo sauce.

Bake until completely heated through, about 20 minutes.

To serve, put 2 crepes on each of 4 plates.

Reheat the corn and scatter the corn equally over each serving.

In a medium bowl, whisk together the chile, lime juice, vinegar, and oil.

Season with salt.

On a large serving platter, arrange the tomatoes, onion, and avocado in overlapping rows.

Whisk the dressing again to recombine, and spoon all over the salad.

Sprinkle with more salt, if desired, pepper, and cilantro and serve.

Prepare the crepes.

Cover and reserve.

Prepare the chile sauce.

Reserve in the pan off heat.

Prepare the chiles.

In a skillet, heat the butter and cook the onion, stirring, until it starts to brown, 3 to 4 minutes.

Add the chiles to the onion along with the cuitlacoche and 2 teaspoons of water.

Cook over medium heat, stirring, 4 to 5 minutes, until the liquid is evaporated.

Preheat the oven to 350°.

Butter a 7- × 11-inch baking dish.

Lay 1 crepe on a flat surface.

Put about 1½ tablespoons filling on the crepe, roll into a cylinder and place in the baking dish, seam side down.

Repeat, filling and rolling the remaining crepes and place them side by side in the dish.

Pour the sauce over the crepes.

Sprinkle with cheese and bake 18 to 20 minutes, or until the crepes are completely heated through, the sauce bubbles and the cheese is melted.

Place 2 crepes on each of 6 serving plates.

Serve hot.

Prepare the crepes and reserve on a plate.

Prepare the chile sauce and reserve in the pan.

(Both of these items can be prepared 1 to 2 days in advance.

)

Prepare the chiles.

Then, in a large skillet, heat the oil over medium heat and cook the mushrooms and onions, stirring frequently, until the moisture has evaporated.

Chop the chile and add to the pan along with the epazote, salt, and pepper.

Stir to mix.

Remove from heat and let cool about 10 minutes before filling the crepes.

Preheat the oven to 350°.

Grease an 8- × 12-inch baking dish.

Put about ⅓ cup filling on each crepe.

(Do not overfill or they will be difficult to roll.

) Roll, burrito style—with bottom folded toward center, sides folded in over the bottom, and then rolled into a cylinder— to encase the filling.

Place seam side down in prepared baking dish.

Reheat the sauce and pour over all.

Top with grated cheese.

Bake until hot and bubbly, about 20 minutes.

Place 2 crepes on each of 4 serving plates.

Sprinkle with parsley.

Serve at once.