Mole Tamale

Name: Mole Tamale
Prep time: 150 min
Cook time: 60 min
Yield: 10
Cuisine: Mexicana
Ingredients: 3 cups masa mix for tamales, for the dough; 3/4 cups lard, for the dough; 1 tablespoon baking powder, for the dough; salt, for the dough; 2 cups chicken broth, for the dough; 2 cups mole sauce, for the filling; 1/2 cups chicken broth, for the filling; chicken breast, cooked and shredded, for the filling; corn husks, soaked, for wrapping

Yamilette González

Learn how to prepare the classic mole tamale and fall in love with its flavor!

Besides being the most popular tamales, they are also some of the most delicious, as the fluffiness of the dough combines very well with the spiciness of the mole and the flavor of the chicken. You already know, this tamale is a classic for Día de Muertos, Christmas posadas, Christmas Eve, or Día de la Candelaria.

So if you are looking for a recipe that combines flavor, tradition, and practicality, we recommend trying this mole tamale, as it is one of the gems of Mexican cuisine and should not be missing from your table.

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Reviewed by Editorial Team of Kiwilimón

Published: 29-01-2025

Preparation

1h 30 mins

Low

Place the flour, lard, baking powder, salt, and chicken broth in a bowl. Whisk until you achieve a homogeneous and integrated consistency, but remember that the dough should not be heavy. In a saucepan over medium heat, add the mole and chicken broth; once integrated, add the shredded chicken breast and cook for 5 minutes on low heat. Remove and set aside. Add 2 tablespoons of dough onto a tamale leaf, one tablespoon of mole, and shredded chicken. Wrap the mole tamale and gently press from the tip of the leaf upwards to distribute the dough. Place the mole tamales in a steamer with water and cook over medium heat for 1 hour. Serve a mole tamale and accompany it with a cup of chocolate atole.