TAMALES WITH YELLOW MOLE: TAMALES DE AMARILLO MOLE
Steps:
- In a large mixing bowl soak the corn husks for 30 minutes.
- In another bowl, add the masa harina and salt and with a whisk, mix well. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency. Make 10 ping-pong ball size balls of dough.
- 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). Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken. Fold each side of the tortilla and place in a corn husk length-wise. Secure both ends with a string or part of the husk used as a string, and repeat process.
- Steam for 30 minutes.
- Toast chiles on a griddle. Remove and place in a bowl. Cover with boiling water and let stand for 20 minutes.
- In a hot cast iron pan, roast the onion, garlic, tomatillos, and green tomatoes. Roast until well charred on all sides. Place in a bowl and let cool.
- Meanwhile grind peppercorns and cloves in coffee grinder. 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.
- In hot pot, heat the lard, add the pureed strained sauce, and cook for 5 minutes.
- In a small bowl, add the masa harina and water. Mix until well blended. Add this mixture to the sauce and cook for 5 minutes more, until done.
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Andre Kwesi
[email protected]These tamales were a great way to use up some leftover chicken. They were easy to make and very tasty.
Lovemore Jodan
[email protected]I've been making tamales for years, and this recipe is by far the best I've tried. The yellow mole is incredible.
Mukembo Bumali
[email protected]These tamales were a bit time-consuming to make, but they were definitely worth it. They were so delicious!
Tansha Albert
[email protected]I wasn't sure how I would like the yellow mole, but I was pleasantly surprised. It was very flavorful and went well with the tamales.
Ahmad Ullah
[email protected]These tamales were easy to make and turned out great. The mole was especially good.
Tanye Gilbert
[email protected]I made these tamales for my family and they were a huge success. Everyone loved the flavor of the mole and the chicken was cooked perfectly.
md shahad sunny
[email protected]The yellow mole was a bit too spicy for my taste, but the tamales were still very good.
Ibrahim J Macheas
[email protected]I've made this recipe several times and it's always a hit. The tamales are moist and flavorful, and the mole is to die for.
Derek Young
[email protected]These tamales were amazing! I made them for a party and everyone loved them.
Rita Ruben
[email protected]I followed the recipe exactly, but my tamales didn't turn out as well as I hoped. The masa was too thick and the tamales were difficult to unwrap.
john zelinski
[email protected]The tamales were a bit dry, but the mole was delicious.
Steph Howard
[email protected]These tamales were absolutely delicious! The yellow mole was flavorful and rich, and the chicken was tender and moist. I will definitely be making this recipe again.