Ingredients Jump to Instructions ↓

  1. 10 Dried corn husks

  2. 1 1/2 cups 355ml Masa harina

  3. 1 1/4 cups 296ml Chicken stock

  4. 1 teaspoon 5ml Salt

  5. 1 cup 62g / 2 1/5oz Shredded cooked chicken Amarilla Mole

  6. 3 Guajillo chiles - seeded, deviened

  7. 1 Ancho chile - seeded, deviened

  8. 1 Onion (medium)

  9. 4 Garlic cloves

  10. 5 Tomatillos (medium)

  11. 2 Green tomatoes (medium)

  12. 15 Black pepppercorns

  13. 7 Whole cloves

  14. 3 Fresh hoja santa leaves (large)

  15. 5 dried hoja santa leaves

  16. 3 tablespoons 45ml Lard or vegetable oil

  17. 3 tablespoons 45ml Masa harina

  18. 3 tablespoons 45ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Mole Amarillo: 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. This recipe yields 10 tamales.


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