Chicken Mole (made Per Special Request Only) Recipe
Make Chicken Mole (made Per Special Request Only) Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tamale Preparation
Chicken Mole Filling
Mole Sauce
Assembly & Garnish
Method
Tamale Preparation
- 1
Soak husks
Place dried corn husks in a large bowl and cover with warm water. Weigh them down so they stay submerged and soak for at least 30 minutes (up to 2 hours) until pliable. Drain and pat dry before assembling.
- 2
Prepare masa
In a large mixing bowl, beat the lard or shortening until fluffy. In a separate bowl, whisk masa harina with baking powder and salt. Gradually add warm chicken broth to masa until a soft dough forms. Fold the fluffy lard into the masa a little at a time; the masa should be light and spreadable and float a small piece of dough in cold water (if it floats, the masa is ready). Adjust with 1–2 tablespoons more broth if too dry.
Chicken Mole Filling
- 3
Poach chicken
Place the bone-in chicken thighs, 1 cup chopped onion, 4 garlic cloves (whole), 1 tablespoon salt and 1 bay leaf in a large pot. Cover with about 6 cups water. Bring to a gentle simmer, skim any foam, and cook until chicken is tender and internal temperature reaches 165°F (about 25–30 minutes depending on size). Remove chicken to a bowl to cool. Reserve the poaching liquid (strain and refrigerate) for stock use.
- 4
Shred chicken
When cool enough to handle, remove skin and bones and shred the chicken into bite-size pieces. Measure out 3 cups shredded chicken for the tamale filling and reserve any extra for sauce or another use.
Mole Sauce
- 5
Prepare chiles
Using kitchen scissors, remove stems and seeds from the ancho, pasilla (or mulato), and guajillo chiles. Wipe lightly with a dry towel. Toast chiles in a dry skillet over medium heat for about 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with hot water; soak 20 minutes until pliable. Reserve 1/2 cup of the soaking liquid.
- 6
Toast nuts, seeds and bread
In the same dry skillet, toast sesame seeds, almonds and pepitas 1–2 minutes until fragrant. Toast the bread slice and tortilla briefly in the skillet until crisp and golden. Set aside.
- 7
Fry aromatics & solids
Warm the 3 tablespoons vegetable oil in a skillet over medium heat. Sauté 1/2 cup diced white onion and 3 cloves garlic until translucent and lightly browned. Add the toasted bread, tortilla, nuts, seeds, and tomato (halved and charred or roasted) to the skillet and fry for 2–3 minutes to deepen flavors, turning often so nothing burns.
- 8
Blend mole
Transfer the softened chiles (drained, reserving a little soaking liquid), the fried aromatics and solids, toasted seeds and nuts, cinnamon, cumin and oregano to a high-speed blender. Add the reserved chile soaking liquid (start with 1/4 cup) and 1 cup hot chicken stock. Blend on high until very smooth, adding up to 1 more cup stock to reach a thick sauce consistency (aim for 2 cups total stock used). If needed, strain the sauce through a fine sieve back into a saucepan to remove any remaining solids for a velvety mole.
- 9
Simmer and finish
Bring the strained blended mole to a gentle simmer over low heat. Stir in the chopped Mexican chocolate until melted and fully incorporated. Simmer uncovered, stirring often, for 15–20 minutes until flavors darken and thicken. Taste and season with salt and 1 teaspoon brown sugar or piloncillo if desired to balance bitterness and acidity. If sauce is too thick for spreading in tamales, thin with up to 1/2 cup additional hot chicken stock.
- 10
Combine chicken with mole
Add the 3 cups of shredded chicken to the mole sauce and stir to coat evenly. Simmer 5 minutes to allow flavors to meld. Remove from heat and cool slightly before using as tamale filling.
Assembly & Steaming
- 11
Assemble tamales
Lay one soaked corn husk on a work surface with the narrow end toward you. Spread about 1/4 cup of prepared masa into a roughly 3x4-inch rectangle in the center of the husk, leaving a border at the top and sides. Add about 2 tablespoons of the chicken mole filling in a line down the center of the masa. Fold the sides of the husk over the filling, then fold up or fold over the bottom. Repeat, using remaining masa and filling. You should get approximately 24–30 tamales depending on size.
- 12
Steam tamales
Arrange tamales upright (open end up) in a steamer basket with any extra husks or a towel at the bottom to prevent sticking. Cover with remaining damp husks or a damp kitchen towel and place the lid on the steamer. Steam over medium heat for 1 to 1 1/4 hours, checking water level occasionally and adding boiling water as needed. Tamales are done when masa separates easily from the husk and feels firm and cooked through. Test one tamale for doneness before turning off heat.
- 13
Rest and serve
Allow tamales to rest 10 minutes after steaming. Serve warm, topped with a spoonful of additional warmed mole sauce, a sprinkle of toasted sesame seeds and a little chopped cilantro if desired.