Wash the chicken thoroughly and cook it in enough water with salt, garlic, and onion. Let it cook for about 30 minutes. Set aside the broth and shred the chicken (you can wait for it to cool slightly). Pour the broth into a pot for later use.

PREPARE THE MOLE: In a medium pot, add the chicken broth and stir in the mole paste until well combined. Add the chocolate and stir until it melts, giving the mole a touch of sweetness. Keep stirring so it doesn't stick. Once everything is well mixed, gradually add breadcrumbs while stirring to avoid lumps. When the mixture thickens, it's ready.

PREPARE THE MASA: If using masa harina, gradually add warm water and mix with your hands until a dough forms. Once you have the dough, add a pinch of salt and a pinch of baking powder. Then, gradually add the lard or oil and knead until the dough no longer sticks to your hands and feels slightly greasy.

PREPARE THE LEAVES: If using banana leaves, cut them into pieces about 10–12 inches (25–30 cm) long. Heat each piece on a griddle or skillet to soften them so they don't break when folded. If using corn husks, soak them in warm water and separate them, repeating this process twice to clean them, then drain well.

ASSEMBLE THE TAMALES: Take a leaf and spread a layer of masa on it—not too thick, but enough to cover. Add a tablespoon of mole and some shredded chicken. Fold the leaf to enclose the filling so the mole doesn't spill out.