Tamales with Yellow Mole: Tamales de Amarillo Mole

Total Time:
1 hr 30 min
Prep:
1 hr
Cook:
30 min

Yield:
10 tamales

Ingredients
  • 10 dried corn husks
  • 1 1/2 cup masa harina
  • 1 1/4 cup chicken stock
  • 1 teaspoon salt
  • 1 cup shredded cooked chicken
  • Amarilla Mole, recipe follows
  • Mole Amarillo:
  • 3 guajillo chiles, seeded and deviened
  • 1 ancho chile, seeded and deviened
  • 1 medium onion
  • 4 garlic cloves
  • 5 medium tomatillos
  • 2 medium green tomatoes
  • 15 black pepppercorns
  • 7 whole cloves
  • 3 large hoja santa leaves or 5 dried hoja santa leaves
  • 3 tablespoons lard or vegetable oil
  • 3 tablespoons masa harina
  • 3 tablespoons water
Directions

In a large mixing bowl soak the corn husks for 30 minutes.

In another bowl, add the masa harina and salt and with a whisk, mix well. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency. Make 10 ping-pong ball size balls of dough.

In a plastic-lined tortilla press (both sides), press out each ball of dough to form a 5-inch round (about the size of the press). Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken. Fold each side of the tortilla and place in a corn husk length-wise. Secure both ends with a string or part of the husk used as a string, and repeat process.

Steam for 30 minutes.

Mole Amarillo:

Toast chiles on a griddle. Remove and place in a bowl. Cover with boiling water and let stand for 20 minutes.

In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes. Roast until well charred on all sides. Place in a bowl and let cool.

Meanwhile grind peppercorns and cloves in coffee grinder. When the vegetables are cool enough to handle peel off the charred skin and puree them in a blender with the hoja santa leaves, drained chiles, and spices.

In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.

In a small bowl, add the masa harina and water. Mix until well blended. Add this mixture to the sauce and cook for 5 minutes more, until done.


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    Recipe courtesy of Marcela Valladolid