Chicken Mole Tamales Recipes

CHICKEN TAMALES

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
• Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
• Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
• Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

CHICKEN TAMALES

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
• Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
• Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
• in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

CHICKEN MOLE

Steps:

• Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
• Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
• Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
• Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
• Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
• Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

CHICKEN MOLE

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.

ABUELA'S CHICKEN MOLE

Steps:

• 1. In a large stock pot add water, chicken base, salt, pepper and chicken breast. Bring to a boil and cook for about an hour until chicken is no longer pink. Remove chicken and reserve broth for mole. Let the chicken cool for a bit then remove skins and bones. Shred chicken into chunks and set aside.
• 2. In a small bowl mix together your mole and flour. Now in a dutch oven heat your oil on high. Once oil is hot whisk in your mole mixture. It will turn into a thick paste. Quickly start adding your chicken broth little bits at a time. Letting it rethicken after each addition. Repeat this process until you have a nice thick mole gravy. Turn off flame and whisk in a heaping tablespoon of creamy peanut butter to smooth out the bitterness of the mole (little secret ingredient). Taste and add salt if needed. Add your shredded chicken to your mole and done.
• 3. Serve with tortilla's, refried beans, Sopa (spanish rice) or Fideo. Now here's another little tip for ya. Mexican's use tortilla's as silverware just as Chinese use chopsticks to eat with. I never put forks on the table when eating Chicken Mole. That's up to you, but you will find that ripping off a piece of tortilla and using it to scoop up your dinner makes it all just taste perfect. One last tip. Don't heat your tortilla's in the microwave. Cook them over an open flame. Just turn burner to low and plop the tortilla right on the burner. As soon as it starts to blacken flip and cook other side. Place cooked tortilla's in a folded kitchen towel to keep warm while you finish cooking the rest. Enjoy

CHICKEN MOLE POBLANO

Steps:

• For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
• Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
• Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
• Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

EASY MOLE RECIPE

Steps:

• In a large skillet, roast the tomatoes.
• Add the dried ancho chile.
• Toast for 1 minute on each side.
• Remove immediately.
• If the chile burns, the sauce will be bitter.
• Continue roasting the tomatoes while you boil 4 cups of water.
• Remove the stems and open up the anchos to remove the seeds.
• Discard the stems and the seeds.
• Place the anchos inside the boiling water.
• Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
• Roast the tomatoes on all sides.
• Add the onion, garlic, and bread to the skillet.
• Char all the sides of the onions as well.
• Remove the garlic and bread once toasted.
• Remove the onions and tomatoes once they are ready.
• Discard the water from the dried chiles.
• Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
• Add 1 cup of water.
• Blend until smooth.
• Heat the olive oil in a stock pot.
• Place a strainer over the top of the stock pot.
• Carefully and slowly strain the mole sauce into the stock pot.
• Remove strainer.
• Add the chicken broth and Mexican chocolate tablet.
• Stir until the chocolate has melted.
• Taste it. If you want it sweeter, add 1 tbsp sugar.
• Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
• Once the chicken is fully heated, it's ready!
• Serve with rice and tortillas. Enjoy!

TAMALES DE MOLE POBLANO

Steps:

• Thoroughly thaw the banana leaves, taking care not to break the leaves when unfolding them. Place the leaves on a cutting board and use a sharp knife to remove the hard center rib. Using a moist towel, clean the leaves. Reserve a few leaves and cut the rest crosswise into 10-by-12-inch rectangles.
• Place the masa in a bowl. Spoon some of the residual oil from the mole that separated while frying into the masa-just enough to slightly color the masa. Mix in the lard and knead for about 10 minutes, adding enough chicken broth to form a soft dough. Continue kneading for an additional 10 to 15 minutes. Season to taste with salt.
• Arrange a banana leaf rectangle, smooth side down, on a work surface and top with a large spoonful of masa. Spread the masa to cover the entire leaf with a thin, even layer. Place three pieces of chicken in the center of the leaf and cover with two tablespoons of mole. Fold in thirds, as if folding a letter, then tuck the ends under. Repeat with remaining banana leaves, chicken, and mole.
• Fill a large steamer or tamalera with salted water to just below the steamer rack and bring to a boil. Arrange the tamales in a crisscross pattern on the rack, leaving enough space between them to allow steam to circulate. Cover the tamales with the reserved banana leaves and cover the pot with a lid. Steam the tamales at a full boil for about 1 hour and serve.

CHICKEN MOLE TAMALES

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 TAMALES WITH PUMPKIN MOLE RECIPE - (4.5/5)

Steps:

• Make the chicken: Place all of the ingredients for the chicken in a large stockpot. Bring to a boil over medium heat, and then lower the heat to a slow simmer. Cook for 2 hours. Meanwhile, place corn husks in a large container and cover with hot water. Submerge until softened. (Skip this step if you are not filling and steaming the tamales this day.) Remove from heat and let chicken cool in the stock for 1 hour. Remove chicken to a large plate and strain stock into a heatproof container. Reserve for using in the mole and masa. When chicken is cool enough to handle, shred the meat, discarding any skin or bone. Make the mole: Meanwhile, heat broiler to high. Line a baking sheet with foil and arrange chiles, onions, and garlic on the baking sheet. Toast under the broiler, turning to char all sides. Chiles should take 1 minute; remove when toasted, and then continue to broil onions and garlic until lightly charred, removing pieces as they are done. Place chiles in a heatproof bowl and cover with very hot water. Let soak until softened, about 30 minutes. Toast pecans and star anise in a small, dry frying pan over medium heat until fragrant, about 3 to 4 minutes. Combine soaked chiles, onions, garlic, pecans, star anise, raisins, oregano, pumpkin purée, 2 cups of chicken stock, and salt in a blender. Blend on high until puréed. Heat oil in a large frying pan over medium heat until shimmering. Carefully add mole sauce and cook, stirring constantly, until slightly thickened. Add remaining 2 cups of stock and continue cooking, stirring frequently, for another 5 minutes. Taste and add more salt if needed. Make the masa: In a large bowl, combine Maseca, baking powder, and salt. Heat vegetable shortening and stock in a large pot over medium heat until shortening is just melted. Pour into the Maseca mixture and mix until a soft dough forms (I start with a wooden spoon and then switch to my hands to make sure it is well-mixed). You want the masa to be very soft, but not runny, like the consistency of very fluffy mashed potatoes. Cover with plastic wrap until ready to use. Make the tamales: If you haven't done so already, place dried corn husks in a large heatproof bowl. Cover with very hot water, weigh husks down with a heavy plate to fully submerge, and let soak at least 30 minutes or until soft and pliable. Fill a large tamale steamer with enough water to reach the rack where the tamales will sit. If you don't have a tamale steamer, place a wire rack in the bottom of a large pot with a tight-fitting lid, and add enough water to just come up to the rack. Place the steamer over medium heat and cover. Once water is boiling, reduce heat to a vigorous simmer. Dry one corn husk on both sides. Spread about 1/3 cup of masa on the wide end of the corn husk, using a spoon or your fingers to press into place. Leave about 1/2-inch border on both sides, but not the bottom. Place about 2 to 3 tablespoons of chicken in a line down the middle of the masa, then cover with about 1 tablespoon of pumpkin mole. Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together. Fold the pointy end of the corn husk up over the large end, and place on a clean baking sheet. Repeat with remaining corn husks. Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry. Remove from heat and let sit, covered, 5 to 10 minutes before removing from the pot. Tamales can also be left in the pot, covered with a clean towel (and then covered with the steamer lid) for up to an hour before serving. They will stay warm and soft if you want to make them in advance. Serve with remaining pumpkin mole. Recipe Notes Storing tamales: Tamales are best eaten the day they are made, but can be made, cooled, wrapped tightly, and refrigerated for a week or frozen for up to one month. Reheating tamales: To reheat a few, place tamales (wrapped in the corn husks) in a frying pan with 1/4 cup of water. Cover and simmer until heated through. If you are reheating the entire batch, place them in the steamer and steam until heated through, about 20 to 30 minutes. Calories 362 Fat 21.9 g (33.7%) Saturated 5.4 g (26.9%) Trans 1 g Carbs 24.1 g (8%) Fiber 2.6 g (10.6%) Sugars 3.6 g Protein 17.8 g (35.6%) Cholesterol 54.2 mg (18.1%) Sodium 964.3 mg (40.2%)