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