Mole Tamales: A Comforting Taste of Mexico

Hey there, tamale lover! Ever found yourself daydreaming about warm, flavorful tamales? Yeah, me too. That’s why I’m super excited to chat about mole tamales today! If you’ve never had the chance to indulge in this culinary delight, prepare to have your taste buds danced upon.

Mole tamales consist of savory chicken enveloped in a rich, chocolatey mole sauce, all wrapped in soft masa dough. And trust me, once you make these, you won’t go back to the boring old ho-hum dinner. Plus, making them is a fantastic way to impress your friends and family—if you’re into that whole “culinary wizard” vibe. 🍽️

Why You’ll Love This Recipe

• Comfort Food Extraordinaire: Seriously, there’s something about warm mole tamales that just screams comfort.
• Customizable: You can switch out the filling, change the sauce, or even get creative with the toppings!
• Perfect for Meal Prep: Pop these in the freezer, and you’ve got an instant meal waiting for those busy days.
• Great for Parties: These little beauties never fail to impress guests (even if you just slap some on a plate without any effort—it’s ok, I won’t tell).
• Cultural Experience: Making tamales lets you have a mini fiesta in your kitchen, and who doesn’t love a good reason to party?

Ingredients You’ll Need

Alright, let’s get to the meat (figuratively and literally) of the matter! Here’s the lowdown on what you’ll need:

• 2 cups masa harina
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1 to 1 1/4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup mole sauce (homemade or store-bought; I won’t judge!)
• Banana leaves or corn husks for wrapping (gotta keep that authenticity, right?)

How to Make Mole Tamales (Step-by-Step)

STEP 1: Mix It Up

In a bowl, throw in the masa harina, baking powder, and salt. Give it a good stir—nothing crazy, just enough to mix!

STEP 2: Butter Me Up

In a separate bowl, beat the vegetable shortening until it’s fluffy. You’ll want it light and airy; think of clouds, but, you know, in your bowl.

STEP 3: Combine

Gradually add the dry mixture to the shortening, alternating with chicken broth. You want to create a soft dough. If it’s sticky, add a tad more masa; if it’s crumbly, splash some more broth.

STEP 4: Wrap It Up

Grab a soaked corn husk or banana leaf. Spread a portion of the masa dough in the center, leaving some space at the edges—you know, like a little masa island!

STEP 5: The Good Stuff

Combine your shredded chicken with mole sauce (yum!). Place a spoonful of this flavorful mix in the center of the masa.

STEP 6: Fold and Tuck

Fold the sides of the husk over the filling and tuck the bottom up. Think of it as giving your tamale a little hug!

STEP 7: Steam On

Place the tamales upright in a steamer and let them work their magic for about 1 to 1.5 hours. You’ll know they’re ready when the masa easily separates from the husk (just try not to go all “scientist” with a stopwatch; no one’s judging here!).

STEP 8: Serve It Up

Serve your gorgeous tamales hot with a side of extra mole sauce. Your friends might just want to propose right there on the spot.

Pro Tips for the Best Results

• Soak Your Husk: Soaking your corn husks for at least an hour makes them more pliable and easier to work with.
• Taste Test: Before sealing everything up, taste a bit of the chicken and mole mix. You might need a little extra spice!
• Don’t Overfill: Less is more—too much filling can lead to a messier situation than your last relationship.
• Steam in Batches: If you end up making tons of tamales, steam them in batches to ensure even cooking.

Fun Variations & Topping Ideas

Variations:

• Vegetarian Option: Swap the chicken for sautéed veggies combined with black beans and mole sauce. Trust me; it’s fantastic!
• Cheesy Dreams: Add some cheese right into the masa or as a topping. Who can resist melted cheese, am I right?
• Different Meats: Use pork or beef for an entirely new flavor profile. Experiment to your heart’s content!

Toppings:

• Sour Cream: A dollop of sour cream never hurt anybody!
• Fresh Cilantro: Chopped cilantro adds a fresh kick.
• Pickled Onions: They bring tang and crunch—seriously, don’t skip this.

Storing and Reheating

Storing:

Keep leftover tamales in the fridge for up to 5 days, or freeze them for longer shelf life. Wrap each one in plastic wrap! You can thank me later.

Reheating:

Pop them in a steamer or microwave with a wet paper towel to keep that moisture locked in. Just don’t microwave them dry; you don’t want to end up with rubbery masa!

Leftover Ideas

If by some miracle you have leftover tamales (side eye at your friends), mix pieces into a breakfast scramble or casserole. Just toss them in with some eggs, cheese, and veggies for a tamale breakfast delight!

Frequently Asked Questions (FAQ)

How long do tamales last in the fridge?

Tamales last about 5 days in the fridge if stored properly in an airtight container.

Can I freeze tamales?

Absolutely! Wrap them individually and pop them in the freezer. They’ll last for up to 3 months!

What is mole sauce made of?

Mole sauce usually consists of chili peppers, spices, chocolate, and sometimes nuts. It’s a flavor explosion in your mouth!

Can I make mole sauce from scratch?

Of course! It takes a bit of time and a few ingredients, but a homemade mole sauce kicks the flavor up a notch.

Conclusion

Whether you’re familiar with mole tamales or just getting your feet wet in the kitchen, this recipe is a comforting twist on a classic favorite. They’re hearty, comforting, and a surefire way to make any meal feel a bit more special.

So, are you ready to roll up your sleeves and start making some epic mole tamales? I hope you’ll give it a try and share your experience! Don’t forget to leave a comment and rate the recipe—you know, spread the knowledge! 🌮✨