Tamales With Yellow Mole - {Tamales De Amarillo Mole} Recipe - Cooking Index
10 | Dried corn husks | |
1 1/2 cups | 355ml | Masa harina |
1 1/4 cups | 296ml | Chicken stock |
1 teaspoon | 5ml | Salt |
1 cup | 62g / 2.2oz | Shredded cooked chicken |
Amarilla Mole | ||
3 | Guajillo chiles - seeded, deviened | |
1 | Ancho chile - seeded, deviened | |
1 | Onion (medium) | |
4 | Garlic cloves | |
5 | Tomatillos (medium) | |
2 | Green tomatoes (medium) | |
15 | Black pepppercorns | |
7 | Whole cloves | |
3 | Fresh hoja santa leaves (large) | |
= (or 5 dried hoja santa leaves) | ||
3 tablespoons | 45ml | Lard or vegetable oil |
3 tablespoons | 45ml | Masa harina |
3 tablespoons | 45ml | Water |
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.
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B04) - from the TV FOOD NETWORK
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