Classic Chicken Mole Tamales

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These classic chicken mole tamales are wrapped in soft masa and steamed in corn husks, then generously topped with a deeply flavored poblano mole sauce rich in chiles, spices, and Mexican chocolate. A celebratory dish from Puebla, they are the ultimate comfort food of central Mexico.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 56 gCarbs
• 7 gFiber
• 8 gSugar
• 26 gProtein
• 690 mgSodium
• 720 mgPotassium
• 115 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Mole Chile Base

• 6 dried chiles (3 ancho, 2 guajillo, 1 pasilla), stemmed and seeded
• 1/2 white onion, roughly chopped
• 4 garlic cloves, peeled
• 2 tbsp sesame seeds
• 1/4 cup raw almonds
• 2 tbsp raisins
• 1 corn tortilla, torn into pieces
• 2 tbsp vegetable oil

For the Mole Sauce

• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 oz Mexican chocolate, chopped
• 2 1/2 cups chicken broth
• 1 tbsp granulated sugar
• 1 tsp salt, or to taste

For the Masa Dough

• 4 cups masa harina
• 2 1/2 cups warm chicken broth
• 1 cup lard or vegetable shortening
• 1 tsp baking powder
• 1 tsp fine salt

For Filling and Assembly

• 3 cups shredded cooked chicken (about 1 1/2 lb)
• 30 dried corn husks
• 1 cup reserved mole sauce
• 2 tbsp chopped fresh cilantro, optional
• Crumbled queso fresco, for serving

Directions

1. Soak the corn husks in a large bowl of warm water for 30 minutes until pliable; drain and reserve.
2. Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Soak in hot water for 20 minutes, then drain.
3. Blend the soaked chiles with the onion, garlic, sesame seeds, almonds, raisins, tortilla, and 1 cup of the chicken broth until very smooth.
4. Heat the vegetable oil in a heavy saucepan over medium heat. Add the chile puree and cook, stirring, for 10 minutes. Stir in the cinnamon, cloves, chocolate, remaining 1 1/2 cups broth, sugar, and salt. Simmer for 20 minutes, then blend until silky. Reserve 1 cup for the filling and keep the rest warm.
5. In a large bowl, beat the lard with a wooden spoon until light and fluffy, about 3 minutes. Gradually add the masa harina, baking powder, salt, and warm broth, mixing until a soft, spreadable dough forms. The dough should drop from a spoon and float in a glass of cold water.
6. Toss the shredded chicken with the reserved 1 cup of mole sauce. Spread about 1/4 cup of masa down the center of each corn husk, leaving a 1-inch border at the top. Spoon 1 to 2 tablespoons of the mole chicken filling down the middle.
7. Fold the sides of the husk over the filling, then fold up the bottom. Stand the tamales upright, open end up, in a steamer basket lined with extra husks.
8. Steam over simmering water, covered, for 60 to 75 minutes, until the masa pulls away cleanly from the husk. Let rest 10 minutes before serving.
9. Serve the tamales topped with warm remaining mole sauce, a sprinkle of cilantro, and crumbled queso fresco.

Cook’s Notes

• The float test is the gold standard: drop a teaspoon of masa into cold water; if it floats, your dough is properly aerated.
• Make the mole sauce a day ahead and refrigerate so the flavors can deepen and meld beautifully.
• Line the steamer basket with extra corn husks or banana leaves to prevent sticking and add subtle aroma.
• Avoid lifting the lid during steaming; sudden temperature drops can make the masa dense and gummy.
• Swap chicken for shredded turkey around the holidays for a traditional festive touch.

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