DUCK TAMALES WITH MOLE SAUCE
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here, duck serves as the filling in tamales smothered in mole sauce. It's a rich, satisfying dish for a weekend project.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- To make the mole sauce, cover the ancho chilies with boiling water, and allow to soak until soft. Remove the seeds, and chop the chilies.
- Spear the tomatoes and tomatilloes with a fork and roast over an open flame until the skins begin to blacken. Chop and place in a food processor.
- Roast the garlic by holding it on a fork over the flame until lightly browned. Add to the food processor, along with the duck or veal stock, chilies, oregano, canela or cinnamon, cloves, pepper and allspice. Puree this mixture.
- Transfer the mixture to a saucepan, and simmer 15 to 20 minutes. Add the chocolate and sugar, and stir just until melted.
- To make the tamales, remove 3 tablespoons of fat from the duck confit, and heat the fat in a skillet. Add the mole sauce to the fat, and cook 5 minutes, stirring constantly.
- Melt the confit. Remove duck legs, skin them, and cut the meat off the bones, dicing it into 1/2-inch cubes. Mix with 1/4 cup of mole sauce and set aside.
- Stir warm water into the masa harina. The texture should be malleable, like a very soft dough. In a bowl whip the remaining chilled confit fat with a fork, and beat in the masa harina. Season to taste with a little salt.
- Dry the cornhusks. Flatten them, and spread about 1 1/2 tablespoons of the masa harina-fat mixture on the smooth inner side of each husk. Distribute the diced confit mixture in a line down the center of each husk. Roll each husk loosely, allowing room for expansion, and fold down the top to make a package. Tie with a strip of cornhusk. If cornhusks are not available, use pieces of cooking parchment.
- Steam the tamales for 30 minutes. Meanwhile, reheat the remaining mole sauce. Allow the tamales to cool slightly, then serve with the mole sauce on the side.
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ehtisham hashmi
[email protected]These tamales were absolutely delicious! The mole sauce was rich and flavorful, and the tamales themselves were moist and tender. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make tamale recipe.
I'mLexi 2legit
[email protected]These tamales were a bit time-consuming to make, but they were definitely worth the effort. The mole sauce was especially good, with a nice balance of sweetness and spice. I would definitely recommend this recipe to anyone looking for a traditional M
Shabbythread_.0307
[email protected]I've never made tamales before, but this recipe was easy to follow and the results were amazing! The tamales were so moist and flavorful, and the mole sauce was the perfect complement. I will definitely be making this recipe again.
Jirel Rabi
[email protected]These tamales were delicious! The mole sauce was rich and flavorful, and the tamales themselves were moist and tender. I would definitely recommend this recipe.
Victoria Udom
[email protected]I made these tamales for my family, and they loved them! The mole sauce was especially a hit. I will definitely be making this recipe again.
Aaron Wells
[email protected]The tamales were good, but the mole sauce was a bit bland. I would recommend adding more spices next time.
kimathi derrick
[email protected]These tamales were a bit too greasy for my taste. I think I would use less oil next time.
Choice Tega
[email protected]I've made this recipe several times now, and it's always a hit. The tamales are moist and flavorful, and the mole sauce is rich and complex. I love serving these tamales at parties because they're always a crowd-pleaser.
Fekadu Terefe
[email protected]These tamales were easy to make and turned out great! The mole sauce was especially good. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make tamale recipe.
Aryan Ahmed
[email protected]I made these tamales for a potluck, and they were a huge hit! Everyone loved them, and I got lots of compliments on the mole sauce. I will definitely be making this recipe again.
Ethan Katrincic
[email protected]The tamales were delicious, but the mole sauce was a bit too spicy for me. I would recommend using less chili powder next time.
Rat Haha
[email protected]These tamales were a bit dry for my taste. I think I would add more liquid to the masa next time. The mole sauce was good, but I would have liked it to be a bit spicier.
Arti Chaudhari
[email protected]I followed the recipe exactly, and my tamales turned out perfectly. The mole sauce was especially good, with a nice balance of sweetness and spice. I would definitely recommend this recipe to anyone looking for a traditional Mexican dish.
jesse amankwah
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The tamales were absolutely delicious, and the mole sauce was to die for. I will definitely be making this recipe again for special occasions.
Kami Awan
[email protected]I'm not usually a fan of duck, but these tamales changed my mind. The meat was juicy and flavorful, and the mole sauce was the perfect complement. I would highly recommend this recipe to anyone looking for a unique and delicious tamale experience.
Natassia Harrison
[email protected]These duck tamales were a hit at my dinner party! The mole sauce was rich and flavorful, and the tamales themselves were moist and tender. I will definitely be making this recipe again.