Chicken Tamale with Mole Poblano
What does it include?
Ingredients
- 500 g boneless chicken cut into pieces
- 300 g of dough for tamales
- 200 g of poblano mole
- 15 ml vegetable oil
- 50 g lard
- 1 medium onion chopped
- 2 cloves of garlic, minced
- 1 bay leaf
- Salt to taste
- 10 dehydrated corn husks
- 1 liter of water
How to prepare it step by step?
Preparation
- Heat the oil in a frying pan and sauté the onion and garlic until golden, releasing their aromatic essence.
- Add the chicken and bay leaf, season with salt, and cook until the chicken is golden brown and fragrant.
- Pour in the mole poblano, stirring gently, and simmer over low heat for 20 minutes, allowing the flavors to infuse.
- Hydrate the corn husks in hot water for 30 minutes, ensuring they become pliable.
- Spread a thin layer of dough on each corn husk, place a portion of the chicken and mole mixture in the center, and fold the husks securely.
- Using a tamale mat, roll and tie the tamales to maintain their shape.
- Heat the lard in a large pot and steam the tamales over low heat for 1 hour, checking for a tender, fully cooked texture.
- Remove from heat and let rest for 10 minutes before serving, allowing the flavors to settle.
Full description
Indulge in the rich, complex flavors of this Mexican delicacy, where succulent chicken is bathed in a velvety mole poblano sauce, all encased in a soft, corn dough. The aromatic blend of spices and chocolate in the mole creates a symphony of taste, while the tender chicken adds a delightful texture. Perfectly steamed in corn husks, these tamales are a feast for the senses, ideal for sharing at festive gatherings. For best results, ensure the mole is simmered gently to allow the flavors to meld beautifully.
