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Best Easy Tamales de Mole Recipe

Name: Best Easy Tamales de Mole Recipe
Total time: 180 min
Yield: 180 g
Ingredients: Dried corn husks 24 pieces; Masa harina 3 cups; Chicken broth 2.25 cups; Vegetable shortening 0.75 cups; Cooked shredded chicken breast 2 cups; Prepared mole sauce 2 cups; Baking powder 2 tsp; Kosher salt 1.5 tsp

Corn masa tamales filled with chicken in rich mole sauce, a celebration essential. These protein-rich, family tradition tamales bring Mexico's most complex sauce into a portable, steamed package.

Cook 180 min Difficulty NORMAL 320 kcal

#mexican food #high protein #family meal #steamed dumpling

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Ingredients

Main ingredients

Dried corn husks 24 pieces
Masa harina 3 cups
Chicken broth 2.25 cups
Vegetable shortening 0.75 cups
Cooked shredded chicken breast 2 cups
Prepared mole sauce 2 cups

Seasonings/Sauce

Baking powder 2 tsp
Kosher salt 1.5 tsp

Nutrition summary

Carbohydrates 36 g 45%

Protein 16 g 20%

Fat 12 g 35%

Serving size 180g

Cooking steps

1

Soak dried corn husks in warm water for at least 1 hour, weighing them down to keep submerged.
2

In a mixing bowl, beat vegetable shortening until light and fluffy, then gradually add masa harina, baking powder, salt, and chicken broth. Mix until a soft, spreadable dough forms.
3

Shred cooked chicken and combine with prepared mole sauce in a separate bowl; gently mix until chicken is evenly coated.
4

Drain husks and pat dry. Spread about 2 tablespoons of masa dough in the center of each husk, leaving space at the sides. Add 2 tablespoons of mole chicken mixture down the center of the masa.
5

Fold the sides of the husk over the filling, then fold up the bottom to seal. Arrange tamales upright in a steamer basket. Cover with a damp towel and steam over medium heat for 90 minutes, checking water level occasionally. Tamales are done when masa pulls away from the husk cleanly.
6

Let tamales stand for 10 minutes after steaming before serving to allow texture to set.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredients that define Tamales de Mole are masa harina, which provides the classic tender tamale texture, and prepared mole sauce, which brings rich and complex flavors that are essential to this traditional Mexican dish. The shredded chicken filling brings protein and substance.

Q. What is the most critical cooking technique for perfect tamales?

Steaming the tamales at a steady medium heat is crucial. This ensures the masa cooks evenly without drying out or turning gummy. Checking the water level in the steamer during cooking is also important to maintain consistent steam.

Q. How can I avoid mushy or undercooked tamales?

To prevent mushy or undercooked tamales, make sure your masa dough is well-aerated and not overly wet before assembling. Steam them long enough—about 90 minutes—and allow a 10-minute resting time after removing from the steamer so their texture can set properly.

Q. How many calories and how much protein does each serving provide?

Each serving of these Tamales de Mole offers about 320 kcal and 16g of protein. This makes them a satisfying, protein-rich choice for a main dish while still balancing carbohydrates and fats.

Best Easy Tamales de Mole Recipe

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