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Mole Tamales

December 21, 2011 by Katie Mae Stanley 3 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
With it being Christmas Eve! I thought it would be fun to share with you a traditional Mexican Christmas meal, tamales. These ones were made with mole and chicken. For another version check out my Chicken Tamales with Salsa Verde. 

First you need to start with a roasted chicken. 

Roasted Chicken


4 to 5lb chicken (preferably pastured)
10 cloves of garlic
1/2 large onion
Cumin

Sea salt
Olive oil
4 Cup of water

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

Tamale Dough
Shreded chicken
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.


3. If you have large olives you will want to cut them in 1/2 or in 1/4. If they are small you might just want to leave them whole. I prefer to remove the pit but you don’t have too, just watch out when you bit into the tamale. Place in small bowl and set aside.


5. Now comes the fun part! Asembling the tamales! It is best to do this with a firend. My sister helped me since I am visiting her right now. Remove the soaked corn husks from the pot. 

6. Pick out the husk you want to use. Normally one big one is enough. If they are small you may have to use two, overlapping a bit. 

7. Spred about 2TBS of the dough across the bottom half of the husk, narrow end pointing away from you about 1/8 in thick. Going a little more than half way up, leaving a tiny bit of room on the sides.

8. Now place a small amount of chicken in the middle of the dough. I can’t remember the exact amount I used.

9. Place an olive at the end.

10. Fold in one side and then the other. Fold up the bottom. If you want you can tie them closed with a small strip of husk. I don’t. 

11. In a large pot pour in a about two cups of water. Place as many tamales that will fit in the pot, open end facing up. Place the lid on the pot and bring to a boil. Once boiling, turn down the heat and steam for 30 to 45 minutes.

12. Remove from the pot and enjoy!! You will know that they are done when the husk can be pulled away from the masa and not stick. I served mine with refried beans and rice. The rice recipe will soon to follow, hopefully! This recipe made almost 4 dozen tamales. They can be frozen to save for later. Simply let them defrost and steam until warm. 
This post is part of Fat Tuesday, Hearth and Soul, Simple Lives Thursday,  Pennywise Platter Thursday,

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Katie

    December 30, 2011 at 10:48 pm

    Wendy, my family used to buy them from a local Mexican church as well. I love making my own!!

    Reply
  2. Wendy (The Local Cook)

    December 30, 2011 at 9:31 pm

    Yum, we used to have tamales around Christmas because a Mexican church near my parents sold them as a fundraiser. I might have to try to make them myself.

    Reply
  3. Alea Milham

    December 28, 2011 at 5:49 am

    I have always wanted to know how to make tamales, but have been some what intimidated. Thanks for sharing your recipe along with very clear instructions with the Hearth and Soul Hop – I feel like I could make them now!

    Reply

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