Photograph of the finished Tamales de mole

Mexico · Bánh ngô nhân xốt mole gói lá

Tamales de mole

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.9 lb
  • Photograph of Pork fat Pork fat 12.7 oz
  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Mole poblano sauce Mole poblano sauce 1.3 lb
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 4.2 oz
  • Photograph of Banana leaves Banana leaves 32 leaves
  • Photograph of Baking powder Baking powder 0.8 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 3.5 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz

Method

  1. 1 Boil the chicken for 30 minutes, then shred it and reserve the broth.
  2. 2 Simmer the mole sauce with Mexican chocolate and chicken broth for 15 minutes until thickened.
  3. 3 The mole filling should be thick and creamy, not runny; if the sauce is too thin, the dough won't hold the filling.
  4. 4 Beat the pork fat until fluffy, then mix in the masaka flour, baking powder, and chicken broth.
  5. 5 The mole is wrapped in banana leaves, not corn husks, as the banana leaves give the aroma to complement the bitter taste of the mole.
  6. 6 Spread the dough onto softened banana leaves, add the filling, wrap tightly, and steam for 80 minutes.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 6: steam under low pressure for 28 minutes, then release the pressure naturally and let it rest for 15 minutes.

Start cooking