Puebla-Style Mole Tamales

About this recipe

Tamales de mole poblano are a crowning expression of Puebla's cuisine: corn masa beaten with lard, wrapped in dried corn husks and filled with shredded chicken smothered in the king of moles. Unlike green or rajas tamales, these acquire extraordinary depth and complexity from the richness of mole poblano, which infuses the masa with aromas of chile, chocolate and spices. They are celebration tamales prepared for Christmas, Candlemas, quinceañera parties and every important fiesta. Properly beaten masa with lard, stock and salt is the secret to a fluffy tamal that peels cleanly away from its husk.

1. 1

   Soak the dried corn husks in hot water for 30 minutes until soft and pliable. Pat dry with kitchen paper.

   💡 Add a little salt to the soaking water to help them soften.

2. 2

   Beat the lard with a mixer or by hand for 5 minutes until fluffy and pale. Gradually incorporate the masa harina, alternating with warm chicken stock, beating constantly until you have a smooth, homogeneous dough.

   💡 The masa is ready when a small piece floats in a glass of cold water.

3. 3

   Season the masa with salt. Taste and adjust. The dough should be slightly saltier than usual, as the filling tempers the flavour.

4. 4

   Mix the shredded chicken with the pre-heated mole poblano. It should be well coated and moist.

5. 5

   On each clean, dry corn husk, spread 2–3 tablespoons of masa in the centre to form a 10×8 cm rectangle. Place 2 tablespoons of the chicken mole filling in the centre.

   💡 Leave 3 cm free at the edges for folding.

6. 6

   Fold the husk by bringing the long sides over the filling, then fold the bottom edge up. If the husk is narrow, overlap two husks.

7. 7

   Stand the tamales upright in a steamer with water in the base. Cover the lid with a cloth. Steam over medium-high heat for 1 hour 15 minutes.

   💡 Check the water every 30 minutes to prevent it from drying out.

8. 8

   The tamales are ready when the masa peels away cleanly from the husk. Leave to rest for 5 minutes before serving.

   💡 If they stick, they need more steaming time.