Tamales Con Mole Poblano
Tamales Con Mole Poblano taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Guajillo Chile Sauce1 Guajillo chile – toasted1 Plum tomato – quartered1/2C Spanish onion – chopped2 Cloves garlic1/2 t Whole cumin seeds – toasted1 C Water1 T Vegetable oilKosher SaltMole Poblano1/4 C Lard + 1/4 C1/2 Spanish onion – chopped2 T (4 to 6 cloves) Roasted Garlic1/3 C each of Pumpkin seeds (pepitas) – shelled, toasted; sesame seeds – toasted, peanuts – toasted and almonds – blanched, toasted1 2-inch-long stick of cinnamon – toasted and ground (2 T)5 Whole cloves – toasted and ground5 Whole allspice berries – toasted and ground2 Star anise – toasted and ground2 Mulato chiles – toasted1 Ancho chile – toasted1 Pasilla chile – toasted1 Guajillo chile – toasted1/3 C Raisins1 Ripe plantain – peeled1 Granny Smith apple – peel left on, cored and chopped1 plum tomato – chopped2 qts Chicken Stock1 (3.3-oz) tablet Ibarra sweet Mexican chocolate – choppedKosher saltTamales1 C Maseca brand white corn instant masa harina1 1/4 C Chicken Stock – hot1/2 C Lard1 t Baking powder1 T Kosher salt8 Dried corn husks – soaked in cold water about 15 minutes or until pliableTo Serve1 oz queso fresco – grated (1/4 C)2 to 3 radishes – cut into thin matchsticksToasted sesame seeds
- Chile Sauce
- Combine the chile, tomato, onion, garlic, cumin, and water in a small saucepan and bring to a boil.
- Lower the heat and simmer for 15 minutes.
- Transfer the mixture to a blender and puree to make a very smooth sauce.
- Heat the oil in a clean saucepan, add the sauce, and fry over high heat for 10 minutes.
- Take it off of the heat and add the salt, adjusting to taste.
- Allow the sauce to cool thoroughly and refrigerate in an airtight container until needed, up to 3 days.
- Melt 1/4 cup of the lard in a large Dutch oven over medium-high heat.
- Cook the onion and roasted garlic, stirring often, until translucent, about 10 minutes.
- Stir in the pumpkin seeds, sesame seeds, peanuts, and almonds and cook, stirring occasionally, for 3 to 4 minutes.
- Add the cinnamon, clove, allspice, and star anise and cook, stirring now and then, for another 3 to 4 minutes.
- Add the toasted mulato, ancho, pasilla, and guajillo chiles, the raisins, plantain, apple, and tomato and stir to incorporate.
- Pour in the stock and bring to a boil. Lower the heat and simmer for 30 minutes.
- Transfer the mole in batches to a blender and puree until very smooth. Strain each batch through a fine-mesh sieve, pressing on the mole with the back of a spoon.
- Melt the remaining 1/4 cup lard in a clean Dutch oven over high heat until just smoking. Add the mole and chocolate. Bring to a boil, then decrease the heat to low and simmer, stirring often to prevent the chocolate from scorching, for 1 hour. Season to taste with salt.
- Tamal Dough
- Combine the masa, hot stock, and lard in a large bowl with 1/2 cup of the guajillo chile sauce (store the remainder for another use, such as marinated grilled or roasted meat or chicken)
- Add the baking powder and salt, and mix well.
- Assembling the Tamales
- Lay out a cornhusk with the pointed tip facing away from you. Mound 2 tablespoons of the tamal dough in the center of the husk.
- Fold the two sides of the husk to the center, over the dough, to overlap. Fold the top down and the bottom up, overlapping, to form a tight package.
- Lay the tamales flat, in a single layer, in a bamboo steamer or other steamer basket. Bring a few inches of water to a rapid boil in a stockpot and place the steamer basket over the water.
- Cover and steam the tamales gently until they are firm to the touch, about 20 minutes.
- Transfer the steamer basket to a plate and leave the tamales to firm up, covered, for about 10 minutes.
- Serve the tamales with the mole poblano and garnish with cheese, radishes, and sesame seeds.