Master the art of tamales: a step-by-step guide to crafting authentic chicken mole tamales

Tamales, a delectable delicacy originating in Mexico, are cornmeal dough pockets filled with savory or sweet ingredients. Chicken mole tamales, in particular, are a symphony of flavors, featuring tender chicken enveloped in a rich and complex mole sauce. This comprehensive guide will walk you through the art of crafting these culinary masterpieces from scratch, ensuring a memorable and authentic dining experience.

Gathering the Ingredients

Before embarking on this culinary adventure, gather the following ingredients:

For the Masa:

• 2 cups masa harina
• 1 teaspoon salt
• 1 1/2 cups warm water
• 1/4 cup vegetable oil

For the Chicken Mole Sauce:

• 1 pound boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn kernels, drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

For the Tamales:

• 24 corn husks, soaked in warm water for at least 30 minutes
• Plastic wrap

Preparing the Chicken Mole Sauce

1. Cook the Chicken: Place the chicken breasts in a saucepan with the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until cooked through. Shred the chicken and set aside.
2. Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened.
3. Simmer the Mole: Add the black beans, corn, shredded chicken, and chicken broth to the skillet. Season with salt and pepper to taste. Bring to a simmer and cook for 20 minutes, or until the sauce has thickened.
4. Incorporate the Cheese and Sour Cream: Once the sauce has thickened, stir in the cheddar cheese, Monterey Jack cheese, and sour cream. Cook until the cheese has melted and the sauce is well combined.
5. Add the Cilantro: Stir in the chopped fresh cilantro and remove the sauce from the heat.

Making the Masa

1. Combine the Masa and Salt: In a large bowl, combine the masa harina and salt.
2. Add the Water and Oil: Gradually add the warm water to the masa mixture, stirring until a dough forms. Add the vegetable oil and continue kneading until the dough is smooth and elastic.
3. Cover and Rest: Cover the dough with plastic wrap and let it rest for at least 30 minutes.

Assembling the Tamales

1. Prepare the Corn Husks: Drain the soaked corn husks and pat them dry.
2. Spread the Masa: Take a handful of masa dough and flatten it into a thin oval shape on a corn husk.
3. Fill with the Mole Sauce: Place a generous spoonful of the chicken mole sauce in the center of the masa.
4. Wrap the Tamales: Fold the corn husk over the filling, starting from the bottom and working your way up. Tie the tamales with kitchen twine or strips of corn husk.
5. Repeat: Repeat the process until all the masa and mole sauce have been used.

Steaming the Tamales

1. Prepare the Steamer: Fill a large steamer with water and bring it to a boil.
2. Steam the Tamales: Place the tamales in the steamer and steam for 1 hour, or until the masa is cooked through and the tamales are heated through.
3. Let Cool: Remove the tamales from the steamer and let them cool for 10 minutes before serving.

Serving the Tamales

1. Unwrap and Serve: Unwrap the tamales and serve them warm.
2. Garnish: Garnish with additional sour cream, shredded cheese, and chopped fresh cilantro, if desired.
3. Enjoy: Savor the delectable flavors of these homemade chicken mole tamales.

Tips for Success

• For a spicier tamale, add a teaspoon of chili powder to the mole sauce.
• If the masa is too dry, add a little more warm water.
• If the masa is too wet, add a little more masa harina.
• To make the tamales ahead of time, steam them and let them cool completely. Store them in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, steam the tamales for 30 minutes, or until heated through.

Flavor Variations

• Chicken Verde Tamales: Use green mole sauce instead of red mole sauce.
• Pork Tamales: Substitute shredded pork for the chicken.
• Vegetarian Tamales: Omit the chicken and add more vegetables to the mole sauce.

Beyond the Ordinary: Enhancing Your Tamale Experience

• Accompaniments: Serve the tamales with your favorite Mexican sides, such as refried beans, rice, or guacamole.
• Drinks: Pair the tamales with a refreshing margarita, horchata, or Mexican beer.
• Special Occasions: Make tamales for special occasions, such as Cinco de Mayo or Christmas. They are a delicious and festive addition to any celebration.

Frequently Discussed Topics

Q: How can I make the mole sauce ahead of time?
A: The mole sauce can be made up to 3 days ahead of time. Store it in an airtight container in the refrigerator. When ready to use, reheat the sauce over medium heat until warmed through.

Q: Can I use a different type of cornmeal for the masa?
A: Yes, you can use stone-ground cornmeal or blue cornmeal for a different flavor and texture.

Q: How do I know when the tamales are done steaming?
A: The tamales are done steaming when the masa is cooked through and the tamales are heated through. Insert a toothpick into the center of a tamale. If it comes out clean, the tamales are done.