Tamales with Yellow Mole: Tamales de Amarillo Mole

  1. In a large mixing bowl soak the corn husks for 30 minutes.
  2. In another bowl, add the masa harina and salt and with a whisk, mix well.
  3. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency.
  4. Make 10 ping-pong ball size balls of dough.
  5. In a plastic-lined tortilla press (both sides), press out each ball of dough to form a 5-inch round (about the size of the press).
  6. Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken.
  7. Fold each side of the tortilla and place in a corn husk length-wise.
  8. Secure both ends with a string or part of the husk used as a string, and repeat process.
  9. Steam for 30 minutes.
  10. Toast chiles on a griddle.
  11. Remove and place in a bowl.
  12. Cover with boiling water and let stand for 20 minutes.
  13. In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes.
  14. Roast until well charred on all sides.
  15. Place in a bowl and let cool.
  16. Meanwhile grind peppercorns and cloves in coffee grinder.
  17. When the vegetables are cool enough to handle peel off the charred skin and puree them in a blender with the hoja santa leaves, drained chiles, and spices.
  18. In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.
  19. In a small bowl, add the masa harina and water.
  20. Mix until well blended.
  21. Add this mixture to the sauce and cook for 5 minutes more, until done.

corn husks, masa harina, chicken stock, salt, chicken, amarilla, guajillo chiles, ancho chile, onion, garlic, tomatillos, green tomatoes, black, cloves, hoja santa, lard, masa harina, water

Taken from www.foodnetwork.com/recipes/tamales-with-yellow-mole-tamales-de-amarillo-mole-recipe.html (may not work)

Another recipe

Switch theme