Single Tamale With Chicken & Mole Recipe
Traditional Mexican tamales, with chicken and mole.
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Ingredients
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Tamale Dough
Chicken Filling
Assembly
Method
Tamale Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the masa harina, baking powder, and salt. Stir until well combined.
- 2
Incorporate Shortening
Add the vegetable shortening to the dry mixture. Use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs.
- 3
Add Chicken Broth
Gradually pour in the chicken broth, mixing with your hands until a soft dough forms. The dough should be moist but not sticky.
Chicken Filling Preparation
- 4
Combine Chicken and Mole
In a medium bowl, mix the shredded chicken with the mole sauce until the chicken is evenly coated.
Assembly
- 5
Prepare Corn Husks
Soak the corn husks in warm water for at least 30 minutes until they are pliable. Drain and pat dry.
- 6
Form Tamales
Take a corn husk and spread about 1/4 cup of the tamale dough in the center, leaving space on the sides and bottom. Add about 2 tablespoons of the chicken filling on top of the dough.
- 7
Fold and Roll
Fold the sides of the husk over the filling, then roll from the bottom up to enclose the filling completely. Secure the tamale with a piece of husk or kitchen twine if necessary.
Cooking
- 8
Steam the Tamales
Place the tamales upright in a steamer basket. Steam over boiling water for about 1 to 1.5 hours until the masa pulls away from the husk easily.
- 9
Serve
Let the tamales cool slightly before serving. Enjoy with extra mole sauce on the side if desired.
