Vida Recetas Editorial
Mole tamales are a gem of Mexican cuisine that combines the softness of corn masa with the deep, slightly spicy flavor of black mole. This easy recipe lets you prepare a traditional dish at home, perfect for celebrations like patriotic holidays or simply to treat your family to a special craving.
The filling features shredded cooked chicken simmered in black mole sauce, which adds a smoky and spicy touch, complemented by grated cheese that melts during cooking. The masa is wrapped in banana leaves, giving it a characteristic aroma and a moist, fluffy texture.
Whether for a special occasion or a Mexican craving, these mole tamales will win you over. Follow the steps and surprise everyone with an unforgettable flavor.
Prep
30 min
Cook
45 min
Servings
8
Heat the oil in a skillet over medium heat and fry the shredded chicken until golden brown.
Add the mole negro and cook for a few more minutes until hot.
In a bowl, mix the tamale dough with the chicken and mole until smooth.
Place a banana leaf on a flat surface and place some of the dough mixture in the center.
Add some grated cheese on top of the dough mixture.
Roll the banana leaf into a tamale and secure it with a little thread or a strip of banana leaf. Repeat this process until you finish all the dough.
Place the tamales in a pot of boiling water and cook for about 45 minutes.
Serve warm.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 45 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
