Tamales de mole

tamales_de_mole

Mexican Tamales de Mole Recipe – A True Delight for Taste Buds

Mexican cuisine is rich, diverse, and colorful, and it’s a blessing to have access to its delicious recipes wherever you are in the world. From tacos to enchiladas, from guacamole to mole, the list of mouth-watering dishes is almost endless. One such dish that stands out is Tamales de Mole, which is a dish that is familiar to almost everyone who has tasted the smoky, rich, and nutty flavor of mole sauce.

Tamales de mole is a traditional Mexican dish made by fluffy steamed dough, known as masa, which is stuffed with a layer of savory or sweet fillings, like chicken, cheese, beans, or even fruits such as pineapple or raisins. The dish is then wrapped in a corn husk and steamed until cooked, and served with a generous dollop of luscious and thick Mexican mole sauce.

Mole sauce is a unique and complex sauce that uses cinnamon, chiles, various spices, nuts, and chocolate to achieve a deep and rich taste. It is a sauce that is highly revered in Mexican cuisine and takes hours to make from scratch. Every region of Mexico has its authentic version of mole sauce, and each variation has its distinct nuances of taste and texture, making it even more fascinating and rich.

What You Need for Tamales de Mole Recipe?

To make Tamales de Mole at home, you need a few essential ingredients that you can get from any local grocery store or Mexican markets. These include masa, corn husks, chicken broth, ground chili powder, cumin, some dried oregano, salt, vegetable shortening, and some chopped onions and garlic.

For the mole sauce, the ingredients can be slightly more complicated and specific, and it depends on your preference of what kind of mole you want to make. However, some common ingredients include dried chiles, cloves, garlic, nuts like almonds and peanuts, sesame seeds, raisins, chocolate, and more. It might take some practice to perfect the mole sauce, but the effort is definitely worth it.

How to Make Tamales de Mole?

To make tamales de mole, you start by soaking corn husks in water to soften them, which takes roughly an hour. Then, you prepare the masa dough by mixing masa, chicken broth, chili powder, cumin, oregano, salt, vegetable shortening, onions, and garlic in a large bowl.

After that, you prepare the mole sauce by toasting dried chiles, sautéing onions and garlic, grinding nuts and seeds, and blending everything together until it forms a smooth and thick paste. Then, you combine the mole sauce with cooked shredded chicken or any other filling of your choice, like cheese, beans, or vegetables.

Finally, you assemble the tamales by spooning a tablespoon of masa onto a corn husk and spreading it evenly. Then, you add a spoonful of mole sauce and chicken filling and wrap it tightly, folding the ends toward the center. You repeat this step until you use all the masa and filling, and steam the tamales over boiling water until they are cooked.

In Conclusion

Tamales de mole is a spectacular dish that is packed with flavor and history. It’s a perfect dish for any special occasion, from birthdays to weddings, and it’s also a comforting dish that you can enjoy anytime you want a taste of Mexican comfort food. So, gather your ingredients and give this Tamales de Mole recipe a try; your taste buds will thank you later!

Ingredients:

For the masa:

  • 3 cups masa harina (corn flour)
  • 3 cups warm chicken broth
  • 1 cup vegetable shortening or lard
  • 1 tsp baking powder
  • 1 tsp salt

For the filling:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 2 cups mole paste
  • 2 cups chicken broth
  • 1 tbsp sugar
  • 1 tsp salt

For assembly:

  • 20 corn husks, soaked in warm water until pliable
  • Kitchen twine

Instructions:

  1. In a large bowl, whisk together the masa harina, baking powder and salt. Gradually add the warm chicken broth and vegetable shortening or lard, mixing until the dough is smooth and pliable.

  2. In a large pot, bring the chicken thighs to a boil in enough water to cover. Reduce heat and simmer until cooked through, about 20 minutes. Remove chicken from pot and let cool. Shred chicken by hand and set aside.

  3. In a large skillet, heat the vegetable oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Add mole paste and chicken broth, stirring until the mole is completely dissolved. Add sugar and salt, and simmer over low heat for 10 minutes. Add shredded chicken and stir until coated in the mole sauce. Remove from heat.

  4. To assemble the tamales, take a soaked corn husk and lay it flat on a work surface, with the wide end toward you. Spread about 3 tbsp of the masa dough onto the husk, leaving a 1/2 inch border around the edges. Place about 2 tbsp of the chicken mole filling in the center of the masa. Fold the long sides of the husk toward the center, bringing the masa over the filling, and then fold the bottom up, leaving the top open. Tie the tamale with kitchen twine, making sure it is tightly secured.

  5. Repeat with the remaining ingredients, placing the tamales in a steamer basket. Steam the tamales for 45 minutes to 1 hour, or until the masa is firm and cooked through. Serve hot, garnished with fresh cilantro or a squeeze of lime juice, if desired.