Tamal Veracruzano

Make a batter using Maseca flour, Mexican red sauce, achiote paste, water, salt and sugar to taste. It should have a thick, paste-like consistency. Take the bamboo leaves and clean them with a damp cloth. In the centre of each leaf, place two tablespoons of the mixture and, in the centre, a portion of chipotle chicken stew to taste, and a raisin. Close the tamale with another leaf and tie it with kitchen string. Steam for 40 minutes, remove and leave to drain. Serve with chopped white onion, coriander and lime juice, and pickled jalapeño chillies.