Soledads Tamal Oaxaqueno De Mole Con Pollo Recipes

SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO

Steps:

• To make the Mole: In a large dry skillet over medium heat, toast ancho, guajillo, and cascabel chiles in batches till fragrant but not burned, 2 to 3 min. Transfer to a large bowl, add in 6 c. warm water, and let soak for 1 hour. In the same dry skillet, toast sesame seeds, shaking pan constantly, till golden and fragrant, about 3 min. Transfer to a large bowl. Repeat process with peanuts, almonds, and pecans. Add in raisins to skillet, and cook for about 30 seconds. Add in to bowl with nut mix. Raise heat under the skillet to medium-high, and add in onions and garlic. Cook till slightly charred; add in to bowl with the nuts. In a medium skillet, heat oil over medium-high heat. Add in plantains, and cook till golden brown; add in to bowl with nut mix. Place tortilla directly over a medium flame, turning it till blackened. Add in to bowl with nut mix. Bring a large pot of water to a boil. Add in tomatoes, and cook for 3 min; use a slotted spoon to transfer to bowl with the nut mix. Add in tomatillos to boiling water, and cook for 3 min. Use a slotted spoon to transfer to bowl with nut mix. In a large stockpot, cook cinnamon stick, peppercorns, and cloves over medium heat till fragrant, 10 to 20 seconds. Add in the soaked chiles with their liquid, the nut mix, the bread, thyme, and oregano. Remove from heat. Use an immersion blender to puree (or possibly puree in batches in a blender). Strain through a medium sieve into a second stockpot. Cook over low heat, stirring occasionally and taking care not to burn, for 2 hrs. Add in chocolate, stirring, till completely melted. If using for tamales, thin with chicken stock to a pouring consistency. (Makes 10 to 12 c.) Place chicken, garlic, and peppercorns in a medium stockpot. Add in sufficient water to cover by 2 inches. Bring to a boil. Reduce heat, and simmer till cooked through, 35 to 45 min. Strain through a fine mesh sieve, reserving liquid. Let chicken stand till cold sufficient to handle. Remove meat, and shred into bite-size pcs; set aside. Throw away skin and bones. If banana leaves are thick and not supple, they need to be steamed: Pour a couple of inches of water in a large pot, and bring to a boil, then reduce to a simmer. Roll banana leaves loosely, and arrange in a steamer basket. Place basket over water, cover, and steam leaves till pliable, about 30 min. Mix masa harina with warm water; cold to room temperature. In the bowl of an electric mixer fitted with the paddle attachment, combine masa, 1/2 c. reserved chicken-cooking liquid (freeze remaining liquid for another use), salt, and shortening, and beat on medium till light and fluffy, 3 to 5 min; set aside Place a 12-inch piece of banana leaf on a flat work surface (if leaves are smaller, you can use a few to create one larger surface). Spread a very thin layer of the masa mix (about 1/4-inch thick) over the banana leaf, leaving a 1-inch border. Place 1/2 c. of shredded chicken in center of the masa. Pour 1/4 c. mole over chicken. Fold edges up and over to enclose filling and form a packet. Repeat with remaining leaves, masa, chicken, and mole (reserve 1 1/2 c. mole for serving). Bring a pot of water to a boil, then reduce to a simmer. Arrange masa packets in steamer. Place over water, cover, and steam for 1 hour. To serve, use a serrated knife to cut a cross in the center of the package. Pull back corners, exposing tamale. Drizzle with remaining mole, and sprinkle with sesame seeds. This recipe yields 8 to 10 generous servings.

SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO

Steps:

• Place chicken, garlic, and peppercorns in a medium stockpot. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat, and simmer until cooked through, 35 to 45 minutes. Strain through a fine mesh sieve, reserving liquid. Let chicken stand until cool enough to handle. Remove meat, and shred into bite-size pieces; set aside. Discard skin and bones.
• If banana leaves are thick and not supple, they need to be steamed: Pour a couple of inches of water in a large pot, and bring to a boil, then reduce to a simmer. Roll banana leaves loosely, and arrange in a steamer basket. Place basket over water, cover, and steam leaves until pliable, about 30 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, combine masa, 1/2 cup reserved chicken-cooking liquid (freeze remaining liquid for another use), salt, and shortening, and beat on medium until light and fluffy, 3 to 5 minutes; set aside
• Place a 12-inch piece of banana leaf on a flat work surface (if leaves are smaller, you can use a few to create one larger surface). Spread a very thin layer of the masa mixture (about 1/4 inch thick) over the banana leaf, leaving a 1-inch border. Place 1/2 cup of shredded chicken in center of the masa. Pour 1/4 cup mole over chicken. Fold edges up and over to enclose filling and form a packet. Repeat with remaining leaves, masa, chicken, and mole (reserve 1 1/2 cups mole for serving).
• Bring a pot of water to a boil, then reduce to a simmer. Arrange masa packets in steamer. Place over water, cover, and steam for 1 hour.
• To serve, use a serrated knife to cut a cross in the center of the package. Pull back corners, exposing tamale. Drizzle with remaining mole, and sprinkle with sesame seeds.