Oaxacan Chicken Mole Tamales — Tamales Oaxaqueños de Mole
Oaxacan banana-leaf tamales of masa beaten with lard, filled with shredded chicken in deep mole negro of dried chiles, chocolate, and warm spices, steamed until pulling cleanly, served with crema.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Poach chicken thighs with salt, bay leaves, and onion piece in water 15 minutes until opaque; drain and reserve 600ml broth, shred chicken finely. Toast dried chiles 30 seconds per side, soak 10 minutes; toast almonds, sesame, pumpkin seeds 3 minutes until pale gold, add spices 30 seconds. Char tomatoes, mole onion, garlic 5 minutes; add plantain, raisins, tortilla, cook 2 minutes. Soften banana leaf squares over flame 5 seconds per side. Beat lard 4 minutes until light, add masa harina, baking powder, salt; beat 1 minute, stream in 300ml broth, beat 4 minutes until floats in cold water.
Blend
Drain chiles, blend with toasted seeds, charred aromatics, and 360ml soaking liquid until very smooth. Heat oil in skillet over medium-high 1 minute, strain mole into oil, cook 5 minutes until near-black, add chocolate, salt, 120ml broth, simmer 4 minutes until thickened.
Build
Add shredded chicken to mole, toss to coat, cool slightly. Lay banana leaf square shiny-side-up, spread 3 tbsp masa across center, spoon 1 tbsp filling onto masa, fold long sides over, then short ends to enclose, tie loosely with twine.
Steam
Arrange 12 tamales upright in a steamer basket over medium heat with water below. Steam 50 minutes, topping water as needed, until masa pulls cleanly from leaf without sticking.
Rest and plate
Rest tamales 5 minutes covered. Unwrap and arrange 6 tamales on plates, drizzle with crema, scatter queso fresco, toasted sesame seeds, onion rings, cilantro on top. Serve warm.
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