TAMALES WITH YELLOW MOLE: TAMALES DE AMARILLO MOLE
Steps:
- 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.
- 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.
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Basebi Galeakanngwe
[email protected]I'm not a fan of tamales, but I thought I'd give this recipe a try. I was pleasantly surprised! The tamales were moist and flavorful, and the yellow mole was delicious.
Colette Fontenot
[email protected]These tamales were a bit time-consuming to make, but they were worth it. They were the perfect addition to my Cinco de Mayo feast.
Raja Buriro
[email protected]I made these tamales for a potluck and they were a huge hit! Everyone loved them.
Muhammad Salaar
[email protected]These tamales were delicious! I especially loved the yellow mole. It was the perfect comfort food on a cold winter day.
Nicole C
[email protected]I've never made tamales before, but these were easy to follow and turned out great! I will definitely be making them again.
Katis Stevenson
[email protected]These tamales were a bit too spicy for my taste, but I still enjoyed them. I would make them again, but I would use less chili powder.
Oakley Rance
[email protected]I'm not sure what I did wrong, but my tamales turned out dry and crumbly. I think I overcooked them.
Kitty Queen
[email protected]These tamales were delicious, but I found the yellow mole to be a bit bland. I added some extra spices to it and it was much better.
Althea Hoyt
[email protected]I've made these tamales several times now and they're always a hit. They're the perfect party food.
Ch Mubeen
[email protected]I made these tamales for my family and they loved them. The yellow mole was a bit too spicy for my kids, but they still ate them all.
Allison Meekis
[email protected]These tamales were a bit time-consuming to make, but they were worth it. They were the best tamales I've ever had!
Jasim Rana
[email protected]I'm not a fan of yellow mole, but I thought I'd give this recipe a try. I was pleasantly surprised! The mole was rich and flavorful, and the tamales were moist and tender.
Razes Khattri
[email protected]These tamales were easy to make and so delicious! I especially loved the yellow mole. It was the perfect combination of sweet and savory.
irsa Khan
[email protected]I followed the recipe exactly and the tamales turned out great! The yellow mole was a bit spicy for my taste, but I still enjoyed it.
Sebul Vip
[email protected]I'm not usually a fan of tamales, but these were delicious. The yellow mole was creamy and flavorful, and the tamales were perfectly cooked.
muhammad nasir iqbal
[email protected]These tamales were a hit at my Cinco de Mayo party! The yellow mole was flavorful and rich, and the tamales were moist and tender. I will definitely be making these again.