Tamales Con Mole Poblano

Contributed by: Chef Jose Garces

Tamales Con Mole Poblano

Recipe type: Yield: 8 Prep time: Cook time: Total time:

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 Sauce
1 Guajillo chile – toasted
1 Plum tomato – quartered
1/2C Spanish onion – chopped
2 Cloves garlic
1/2 t Whole cumin seeds – toasted
1 C Water
1 T Vegetable oil
Kosher Salt

Mole Poblano
1/4 C Lard + 1/4 C
1/2 Spanish onion – chopped
2 T (4 to 6 cloves) Roasted Garlic
1/3 C each of Pumpkin seeds (pepitas) – shelled, toasted; sesame seeds – toasted, peanuts – toasted and almonds – blanched, toasted
1 2-inch-long stick of cinnamon – toasted and ground (2 T)
5 Whole cloves – toasted and ground
5 Whole allspice berries – toasted and ground
2 Star anise – toasted and ground
2 Mulato chiles – toasted
1 Ancho chile – toasted
1 Pasilla chile – toasted
1 Guajillo chile – toasted
1/3 C Raisins
1 Ripe plantain – peeled
1 Granny Smith apple – peel left on, cored and chopped
1 plum tomato – chopped
2 qts Chicken Stock
1 (3.3-oz) tablet Ibarra sweet Mexican chocolate – chopped
Kosher salt

1 C Maseca brand white corn instant masa harina
1 1/4 C Chicken Stock – hot
1/2 C Lard
1 t Baking powder
1 T Kosher salt
8 Dried corn husks – soaked in cold water about 15 minutes or until pliable

To Serve
1 oz queso fresco – grated (1/4 C)
2 to 3 radishes – cut into thin matchsticks
Toasted sesame seeds


  1. Chile Sauce
  2. Combine the chile, tomato, onion, garlic, cumin, and water in a small saucepan and bring to a boil.
  3. Lower the heat and simmer for 15 minutes.
  4. Transfer the mixture to a blender and puree to make a very smooth sauce.
  5. Heat the oil in a clean saucepan, add the sauce, and fry over high heat for 10 minutes.
  6. Take it off of the heat and add the salt, adjusting to taste.
  7. Allow the sauce to cool thoroughly and refrigerate in an airtight container until needed, up to 3 days.
  8. Mole
  9. Melt 1/4 cup of the lard in a large Dutch oven over medium-high heat.
  10. Cook the onion and roasted garlic, stirring often, until translucent, about 10 minutes.
  11. Stir in the pumpkin seeds, sesame seeds, peanuts, and almonds and cook, stirring occasionally, for 3 to 4 minutes.
  12. Add the cinnamon, clove, allspice, and star anise and cook, stirring now and then, for another 3 to 4 minutes.
  13. Add the toasted mulato, ancho, pasilla, and guajillo chiles, the raisins, plantain, apple, and tomato and stir to incorporate.
  14. Pour in the stock and bring to a boil. Lower the heat and simmer for 30 minutes.
  15. 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.
  16. 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.
  17. Tamal Dough
  18. 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)
  19. Add the baking powder and salt, and mix well.
  20. Assembling the Tamales
  21. 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.
  22. 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.
  23. 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.
  24. Cover and steam the tamales gently until they are firm to the touch, about 20 minutes.
  25. Transfer the steamer basket to a plate and leave the tamales to firm up, covered, for about 10 minutes.
  26. Serve the tamales with the mole poblano and garnish with cheese, radishes, and sesame seeds.

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