Chicken Mole Tamales
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.
Ingredients
- 2 cups masa harina (240g)
- ½ cup vegetal oil or any neutral oil
- 1 ½ cups warm chicken broth
- 1 ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 12 oz red mole sauce (store bought jar)
- 3 cups shredded chicken ( I use 1 lb chicken thighs but you can use chicken breast)
- 12-16 corn husks
- 2 tablespoon sesame seeds
- 10 oz sliced queso fresco (optional)
Instructions
- Start by adding the corn husks in a large bowl and soaking in warm water for at least 30 minutes. or longer. Drain the water and pat dry.
- Prepare the chicken with mole sauce - To prep the chicken ( I used chicken thighs), 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 with 12 oz of store-bough red mole sauce and set aside.
- 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.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.
- 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.
- Toast the sesame seeds in a small skillet for about 2 minutes and set aside
- Add the filling - Add the shredded chicken mole mixture and add sliced queso fresco if using and spinkle some 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.
- In a steamer pot or large stockpot add a steamer basket, 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. 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 usually steam tamales for about 1 hour and 25 minutes.
- Serve warm and enjoy!
Notes
If buying store bought rotisserie chicken - skip step 2 and just shred the chicken in a medium size bowl and mix in the jar of mole sauce and set aside.
Red mole sauce jar - I like buying an additional jar to have plenty to serve on top.
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.
Did you make this recipe?Leave a comment below and tag @espressomykitchen on Instagram