These chicken mole tamales are filled shredded chicken in rich and creamy mole sauce and topped with more sauce and toasted sesame seeds. The mole sauce is store bough which cuts prep time and makes them easier to make.

one chicken mole tamales cut through on a plate

If you are looking for an easy tamal recipe to make during the holidays then this easy mole tamal recipe is for you. Buying a good store bought mole sauce will cut some cooking time in the kitchen when making tamales. If you're looking for an easy vegetarian tamal recipe then you need to try these delicious and easy tamales de rajas (green chile and cheese tamales) or these easy Instant Pot tamales

Why you'll like this recipe

The mole sauce is store bought
If you really want to cut more time then buy a rotisserie chicken, shred and mix in with the mole sauce
Some hispanic stores sell already prep masa dough during the holiday season - if you you find, buy it and that's another step to cut

Ingredients you'll need

masa harina (dough flour) you can find in many grocery stores international aisle or hispanic stores. Maseca is the most common brand found in most stores in the U.S.
Oil - vegetal oil or any neutral oil
chicken broth - I like using low sodium or broth of choice
kosher salt - to add some flavor to the masa
baking powder
mole sauce - 12 oz store bought jar or homemade mole sauce
shredded chicken - I use chicken thighs but you can do chicken breast
corn husks - to fold the tamales
toasted sesame seeds - you can buy toasted sesame or toast them in the skillet for a couple minutes
sliced queso fresco - is optional but It adds a nice touch with all the flavors. I like to add cheese to some of the tamales to have some flavor variety.

How to make mole tamales

Start by adding the corn husks in a large bowl and soaking in warm water for at least 30 minutes. Soaking the corn husks will soften and be pliable to fold the the tamales. Once ready to assemble the tamales, drain the water and pat dry.

Prepare the mole sauce - You can either make the mole sauce from scratch, take the easier route and buy pre-made mole sauce in a jar which is what I used for this recipe or prep your mole sauce using Doña María mole paste like I did in this enmoladas recipe.

Prepare the chicken - Prepare the chicken the day before if you'd like to cut on prep time. You can use this instant pot shredded chicken recipe or you can easily boil the chicken in the stovetop. To prep the chicken ( I used chicken thighs) in the stovetop, add chicken to a medium size saucepan and fill with water, add 1 chicken bouillon, garlic clove and ½ teaspoon of salt. Bring to a boil and simmer for 25 minutes. Then set aside to cool for a few minutes. Shred the chicken and mix in mole sauce and set aside.

shredded chicken mixed in mole sauce in a medium size glass bowl with corn husks peaking into frame

Make the masa dough

If you are using store-bought prepared masa you can skip this step. In a large mixing bowl add 2 cups of masa harina (240g), 1 teaspoon of baking powder and 1 ½ teaspoons of salt and combine. Slowly start adding warm chicken broth, while mixing with your hands. You can use your stand mixer with paddle attachment. However I find using your hands incorporates everything really well.

Slowly add in the vegetal oil or neutral oil of choice while continuing to mix the masa with your hands until fully combined. You will continue to knead the masa for at least 5-10 minutes. If the masa feels too dry and crumbly add a tablespoon plus more if needed of chicken broth or water. The dough should somewhat resemble a hummus consistency. Taste the masa and add more salt if needed.

masa for mole tamales being spread on a corn husk with a plastic spatula

mole chicken filling being added to the tamales

Toast sesame seeds - toast sesame seeds in small pan for about 2 minutes and set aside.

Assemble the tamales - Grab one corn husk, the softer side facing you and spread a thin layer of about 1-2 spoonfuls of masa using the back of a spoon down the wide center of the husk. The wide center of the husk should be pointing downwards. The amount of masa and dough will vary depending on the size of the corn husk. The best thing is to use your best judgement and don't overfill the corn husk.

Add the filling - Add the shredded chicken mole mixture and add sliced queso fresco if using and sprinkle some toasted sesame seeds. Make sure not to over-filled to prevent over spilling.

Fold the tamales - bring the left side towards the middle covering most of the dough and bring the right side toward the other end and lastly bring the pointy end up toward the middle making sure it's well secured and set aside. Continue doing this process for the remaining tamales. This recipe makes about 12-16 mole tamales. The amount will vary depending the size of the husks. If all tamales are on the smaller size than you will get about 16 tamales.

Steam the tamales

In a steamer pot or large stockpot with a steamer basket insert fill the bottom of the pot with water making sure the water does not go over the steamer bottom edge. Place the mole tamales in standing position, with the opening facing upward. You can secure the tamales by tying corn husk around them like I did in these tamales de rajas but this step is optional. Add in any leftover corn husks in between to cover some of the gaps and cover with a lid.

Steam for 1 hour and 15 minutes. Once the water starts to a boil reduce the heat to a simmer. Check midway to make sure there is still water in the pot. You can pour in more water making sure you don't pour water over the tamales.

Remove from heat - To check if the tamales are done, pull one mole tamal out of the pot using tongs and let it cool down for 5 minutes. If the husk peels easily from the masa the tamales are done. If the masa is sticking to the husk then steam for an additional 10-15 more minutes. I steam the tamales for about 1 hour and 25 minutes.

chicken mole tamales in standing position inside a pot with steamer basket

How to serve tamales with chicken and mole sauce

Serve chicken mole tamales warm and with leftover mole sauce and toasted sesame seeds on top. I like buying an extra jar of mole sauce to have for topping. I also like serving with spicy mexican salsa on the side or green tomatillo salsa. Enjoy along other tamales like green chile and cheese tamales and a side of Mexican red rice or side of nopales salad. Serve with Instant Pot tamales and some Mexican champurrado chocolate drink or Café de Olla.

Substitutions and variations

Shredded chicken - You can buy store-bought rotisserie chicken and shred. You can also cook the chicken in the instant pot to make easy instant pot shredded. chicken
Mole sauce - If you are not using the ready to use mole sauce in a jar - you can easily prep mole sauce using Doña María my other favorite way to make mole and follow the steps from these easy enmoladas recipe.
Cheese is optional, but I like adding one sliced queso fresco to the filling, it just adds that delicious cheesy touch.

Storage and reheating

You can store tamales in an airtight container or zip-top bag in the refrigerator for up to 5 days. Or you can freeze chicken mole tamales in a zip top freezer bag for up to 4 months.

To reheat:

Microwave - my go to and easiest way to reheat tamales is in the microwave. Heat for about 60-90 seconds
Steam - Add water to a pot with steamer basket and add in mole tamales standing upright with opening on top. Bring water to a boil and steam these easy chicken mole tamales for about 15 minutes.
Oven - you can reheat tamales in the oven at 350 Fahrenheit for about 15 minutes or longer if frozen.