Duck Mole Tamale With Lime Crema, Pickled Jalapenos, House Queso Fresco, Cilantro & Cabbage Slaw Recipe
Experience the rich flavors of our Duck Mole Tamale, expertly wrapped in tender masa and infused with a savory duck mole sauce that boasts a perfect balance of spices. Topped with zesty lime crema and adorned with crunchy pickled jalapenos, this dish is a delightful explosion of taste. Finished with creamy house queso fresco, fresh cilantro, and a vibrant cabbage slaw, each bite offers a harmonious blend of textures and flavors that will transport your taste buds to culinary bliss.
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Ingredients
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Tamale Ingredients
Method
Tamale Preparation
Cook the Duck
In a large pot, cover duck legs with water, bring to a boil, and simmer for about 1.5 hours until tender. Remove duck and shred the meat from the bones. Reserve broth.
Prepare the Mole
In a saucepan, heat mole sauce and add shredded duck meat. Stir to combine and heat through.
Soak Corn Husks
Soak corn husks in warm water for about 30 minutes to soften.
Make the Tamale Dough
In a large bowl, beat the lard until fluffy. Gradually add masa flour, baking powder, and salt, alternating with chicken broth until a soft dough forms.
Assemble Tamales
Spread a spoonful of tamale dough on the center of a corn husk, add a spoonful of the duck mole mixture, then fold the sides and bottom of the husk up to enclose the filling.
Steam Tamales
Place tamales upright in a steamer and steam for 1 to 1.5 hours, until the masa pulls away from the husks easily.