1. Place your chicken into a roasting pan or dutch oven. I left the organs and the neck for added flavor.
2. Put garlic cloves under the skin of the chicken
3. Chop the onion and scatter around the bottom of the pan. Pour in water.
4. Drizzle the olive oil over the chicken and sprinkle the cumin and salt all over the bird.
5. Cover the pan and place in the oven. Bake at 350 degrees F for 1 to 3 hours. My chicken was partially frozen so it took 3 hours to cook. If your chicken is completely defrosted then you will need to cook it for a much shorter time.
6. Once the chicken has cooled a bit remove the meat and sheard. Save the bones to make a nourishing and delicous broth. Reserve the water in the bottom of the pan that is now a yummy broth for making the tamale dough.
This chicken is now ready for making tamales. You can also use the meat in salad for a yummy Mexican twist. Or just serve it as is with rice and a veggie.
Tamale Dough (Masa)
I would have liked to use an organic version of masa but I couldn’t find one at the time of making the tamales. I used Maseca brand. You can find an organic masa on amazon.
6 cups Masa (corn flour, NOT corn meal)
2 tsp Sea salt
6 TBS Organic Palm Shortening
4 cups Chicken broth (reserved from roasting your chicken)
1 cup Mole
Okay now come the part where you asemble the tamales! I was taking pictures if the process but forgot to part way through. So next time I make them I will have to take some more pictures and add them in
Chicken Mole Tamales
4 cups of Mole Paste
10 to 40 green olives
1. Remove the corn husks from the bag and place them in a pot of hot water. Continue to heat on low for at least 30 minutes. You want them to be pliable.
2. Add your shreded chicken to a skillet and cover with about 4 cups.