Mole Tamales
Tamales de Mole
Soft, fluffy tamales filled with shredded chicken and rich, complex mole negro, steamed in corn husks until the masa is tender and pulls away cleanly. A labor of love, tamales are traditionally made as a communal activity with family or friends.
Ingredients
- 4 cups masa harina🔄 Swap available
- 2.5 cups chicken broth (warm)
- 1 cup lard or vegetable shortening
- 1 tsp baking powder
- 1.5 tsp salt
- 1 8-oz package dried corn husks🔄 Swap available
- 3 cups cooked shredded chicken
- 3 cups prepared mole negro or mole poblano
- 4 pieces ancho chiles (for mole)🔄 Swap available🌶️ Chile info
- 3 pieces guajillo chiles (for mole)🔄 Swap available🌶️ Chile info
- 1 oz Mexican chocolate★ Specialty
- 2 tbsp sesame seeds
Instructions
- 1
Soak dried corn husks in warm water for at least 1 hour until pliable. Weigh them down to keep submerged.
- 2
Beat lard or shortening with an electric mixer on high speed for 3–5 minutes until very light and fluffy.
- 3
In a separate bowl, mix masa harina with warm chicken broth, baking powder, and salt until a soft dough forms. Gradually add the whipped lard, mixing until the dough is smooth and spreadable. Test by dropping a small ball into water — if it floats, the masa is ready.
- 4
Combine shredded chicken with mole sauce, tossing to coat thoroughly.
- 5
Drain the corn husks and pat dry. Take a large husk, spread about 3 tablespoons of masa in a rectangle on the wide end, leaving a border on the sides.
- 6
Place 2 tablespoons of the chicken-mole filling down the center of the masa. Fold the sides of the husk to enclose the filling in masa, then fold the narrow tail up. Tie with a thin strip of corn husk if desired.
- 7
Stand tamales upright in a large steamer pot with the open end up. Steam over simmering water for 1.5–2 hours, until the masa pulls away cleanly from the husk.
- 8
Let tamales rest for 10 minutes after steaming before serving. The texture firms up as they cool slightly.
Chef's Tips
Making tamales is traditionally a group activity — invite friends or family to help assemble. The masa should be the consistency of thick peanut butter; if it's too dry, add more broth a tablespoon at a time.
