Oaxacan Mole Tamales ✨

Name: Oaxacan Mole Tamales ✨
Total time: 14400 s
Yield: Makes about 50 tamales
Cuisine: American
Ingredients: 4 1/2 lbs masa (about 2 kg); 1 1/2 cups pork lard (about 350 grams); 1 whole chicken; 1 1/2 cups chicken broth (about 350 ml); 1 2/3 lbs mole (about 750 grams); 50 corn husks; Salt, to taste

Yesenia Isabel Alderete Ramírez @Yes_Alderete

In Oaxacan cuisine, mole tamales are a delicious part of our tradition. They're especially common to make for Day of the Dead. Today, I'm sharing my recipe, which, despite bringing back bittersweet memories, brings family and tradition together in one amazing dish. In honor of Isabel Ramírez.

Yesenia Isabel Alderete Ramírez @Yes_Alderete

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Ingredients

3-4 hours

Makes about 50 tamales

4 1/2 lbsmasa (about 2 kg)
1 1/2 cupspork lard (about 350 grams)
1whole chicken
1 1/2 cupschicken broth (about 350 ml)
1 2/3 lbsmole (about 750 grams)
50corn husks
Salt, to taste

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Steps

3-4 hours

1

Gather all your ingredients.
2

Wash the corn husks and soak them in warm water for about 20 minutes. Remove and set aside.
3

Once the chicken is cooked, shred it and reserve both the broth and the shredded chicken.
4

Place the masa in a large bowl. Add salt, chicken broth, pork lard, and a little of the fat from the mole.
5

Knead until the mixture is smooth and uniform.
6

Using a tortilla press, form balls of masa and press them into tortillas (they shouldn't be too thin).
7

Remove the tortilla from the plastic and add a little shredded chicken and mole.
8

Fold the tortilla and place it onto a reserved corn husk.
9

Continue this process until you use up all the masa, mole, and chicken. You should get about 50-55 tamales.
10

Place the tamales in a steamer and set it over heat.
11

Once on the heat, steam the tamales for about 1 hour and 45 minutes to 2 hours.
12

After this time, check if the tamales are cooked. If they are, remove them from the heat. If not, steam for a few more minutes.
13

Serve and enjoy your tamales.