The Secret To Making The Best Chicken Mole Tamales – You’ll Never Guess!

Indulge in the rich flavors of Mexican cuisine with our comprehensive guide on how to make chicken mole tamales. These delectable delicacies, wrapped in tender corn husks and filled with a savory blend of chicken and mole sauce, are a testament to the culinary artistry of Mexico.

Preparing the Masa

1. Gather your ingredients: Masa harina, water, salt, and vegetable shortening.
2. Combine masa harina and water: In a large bowl, whisk together 2 cups of masa harina and 1 1/2 cups of warm water until a dough forms.
3. Add salt and shortening: Mix in 1 teaspoon of salt and 1/4 cup of vegetable shortening until the dough is smooth and pliable.

Making the Chicken Mole Sauce

1. Roast the chiles: Toast 6 ancho chiles, 4 pasilla chiles, and 2 guajillo chiles over a flame until slightly charred.
2. Soak the chiles: Remove the stems and seeds from the chiles and soak them in hot water for 30 minutes.
3. Blend the chiles: In a blender, combine the soaked chiles, 1 cup of chicken broth, 1/2 cup of raisins, 1/4 cup of almonds, 1/4 cup of sesame seeds, 1/4 cup of pumpkin seeds, 1/4 cup of cinnamon, 1/4 cup of cumin, 1/4 cup of oregano, 1 tablespoon of cloves, and 1 tablespoon of black pepper. Blend until smooth.
4. Sauté the onion and garlic: In a large skillet, sauté 1 onion and 4 cloves of garlic until softened.
5. Add the mole sauce: Pour the mole sauce into the skillet and bring to a simmer. Cook for 20 minutes, or until thickened.

Cooking the Chicken

1. Season the chicken: Season 1 pound of boneless, skinless chicken breasts with salt and pepper.
2. Brown the chicken: In a skillet, brown the chicken breasts on all sides over medium heat.
3. Braise the chicken: Transfer the chicken breasts to a slow cooker. Add 1 cup of chicken broth and cook on low for 4-6 hours, or until the chicken is tender and cooked through.

Assembling the Tamales

1. Prepare the corn husks: Soak 24 corn husks in warm water for 30 minutes to soften them.
2. Spread the masa: Spread a thin layer of masa onto the center of each corn husk.
3. Add the filling: Place a spoonful of mole sauce and a piece of chicken in the center of the masa.
4. Fold the tamales: Fold the bottom half of the husk over the filling and then fold the sides over. Tie the husk with a strip of twine.

Steaming the Tamales

1. Prepare the steamer: Line a steamer basket with parchment paper.
2. Arrange the tamales: Place the tamales in the steamer basket, leaving space between them.
3. Steam the tamales: Steam the tamales for 1 hour and 30 minutes, or until the masa is cooked through.

Unwrapping and Serving

1. Unwrap the tamales: Carefully unwrap the tamales and discard the corn husks.
2. Serve the tamales: Serve the tamales hot, accompanied by your favorite toppings such as sour cream, salsa, or guacamole.

Variations and Tips

• Use different fillings: Experiment with other fillings such as pork, beef, or vegetables.
• Adjust the spice level: Add more or less chili powder to adjust the heat of the mole sauce.
• Make ahead: Tamales can be made ahead of time and reheated when ready to serve.
• Freeze for later: To freeze tamales, place them in an airtight container and freeze for up to 3 months.

The Culinary Heritage of Tamales

Tamales are a staple of Mexican cuisine and have been enjoyed for centuries. They originated in Mesoamerica, where they were used as a convenient and portable food source. Today, tamales are a beloved dish in many cultures around the world, each with its own unique variations.

Final Thoughts: A Symphony of Flavors

Chicken mole tamales are a culinary delight that showcases the vibrant flavors and techniques of Mexican cuisine. By following these step-by-step instructions, you can create these delectable delicacies in your own kitchen. Whether you’re a seasoned cook or a culinary novice, the journey of making chicken mole tamales is sure to be an enriching and rewarding experience.

What You Need to Learn

Q: What can I substitute if I don’t have corn husks?
A: Banana leaves or parchment paper can be used as substitutes for corn husks.

Q: How long can I store tamales in the refrigerator?
A: Tamales can be stored in the refrigerator for up to 5 days.

Q: Can I use pre-made mole sauce?
A: Yes, you can use pre-made mole sauce to save time. However, homemade mole sauce will provide a more authentic flavor.

Q: How can I make the tamales more spicy?
A: Add more chili powder or cayenne pepper to the mole sauce to increase the heat level.

Q: What are the best toppings for tamales?
A: Sour cream, salsa, guacamole, and cotija cheese are all popular toppings for tamales.