INGREDIENTS:

200 Grams of Gourmet Rio Mar Mole
2 Tablespoons of Chicken Bouillon
3 Cup of Water
500 Grams of Pork Meat with the bone, cut in pieces  
(Leg, Rib, or Chop)
1 ½ Kilograms of Tamale Dough already prepared   
Banana Leaves cut into large pieces  
Large Steamer   

Bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Gourmet Rio Mar Mole.  Stir until a thick sauce is formed.  Put on one side. 
Mix the raw meat with the Mole mixture.  Heat banana leaves on a skillet to soften.  Place in lines on a counter-top.  Spread several tablespoons of the tamale dough on each of the banana leaf pieces.  Place several pieces of pork-Mole mixture on the dough and fold the banana leaves in such a way that the stuffing will not come out.  Pour a cup of water in the steamer’s bottom and the tamales in the top part of the steamer and cover.
Bring the water to the boil and simmer for 1 hour or until the meat is cooked.  Remove from steamer.  Open banana leaves one by one, take the tamales out.  Cover with Gourmet Rio Mar Mole and serve.

Bon Appetit!!!!