Chicken Mole Tamales Recipes

CHICKEN MOLE TAMALES

Chicken Mole Tamales image

Being Spanish we have a tradition of making tamales. One tradition we have when we come together to make them is only ONE hand in the pot. You make them together but the one that places them in the pot is the only one that has the hand in the pot or it will not come out right. The masa will not cook. I always thought that was...

Provided by Maria Shinzai

Number Of Ingredients 5

Ingredients

8 c 1 - inch cubed freshly cooked chicken
6 - 8 c mole sauce
24 c basic fresh masa (or south american cooked masa)
48 - 60 prepared banana leaves cut into 6 by 8 inches or larger rectangles
12 dried corn husks, soaked, washed, drained, and torn lengthwise into 1/4 inch stripes

Steps:

1. Prepare the chicken, mole and masa.
2. To assemble the tamales, spread 1/4 cup masa into a 3 by 5-inch rectangle on the smooth side of the banana leaf. Place 1 heaping tablespoon of chicken in the center of the masa followed by 2 tablespoons of mole. Using slightly wet hands to prevent sticking, form another 1/4 cup masa into a 3 by 5-inch rectangle and place on top of the mole.
3. Fold the banana leaf around the masa to form a rectangular package and tie a strip of corn husk around the middle into a knot or a bow. Repeat for the remaining tamales. Steam the tamales for 1 hour.

CHICKEN MOLE

Chicken Mole image

Chicken Mole

Provided by Jenny Wells

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

Steps:

Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g

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