Instructions: 1. In two cups of water, boil the tomato skins with the anise. Drain and save the water.

2. In a pot, put the corn meal, and add a little salt and baking powder.

Heat the lard until semi-melted and add it to the above mixture. Begin to form the dough, gradually adding the chicken broth and water (in which the tomatoes were cooked) until the dough forms a uniform consistency and little balls of the dough may float in water without separating.

3. Place a portion of the dough in the corn husks and wrap them up. Steam for a half hour.

Nactamales: Place a portion of the dough in each each corn husk. Add green mole, red mole, picadillo or strips of poblano peppers with cheese. Cover with more dough, and wrap it into a tamal. Steam for a half hour.

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