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Tamales de Mole Oaxaqueno




Source of Recipe


The Oregonian






List of Ingredients



• 5 pounds of chicken breast and thighs, bone in and skin removed
  
• 5-8 sprigs fresh mint
  
• 2 T salt ( divided)
  
• 1 large white onion
  
• 1 large head garlic, unpeeled
  
• 1/2 pound lard or 1 C shortening
  
• 2 T sugar ( divided)
  
• 1 1/2 pounds masa harina for tamales (at least 5 1/2 C, and more as needed)
  
• 4 C chicken broth, reserved from poaching chicken + more
  
• Mole paste
  
• 2 packages banana leaves washed in cold water & trimmed into about 40, 6x12 inch pieces
  
• Strips of banana leaves or twine
  






Instructions



1. In a large stockpot, bring 3 quarts water to a boil. Add chicken, mint,1 T salt,the onion and garlic. Poach at a light simmer, covered 30 minutes, until cooked through.and juices run clear when pierced with a fork. Remove meat from broth and set aside to cool. Reserve broth. When cool enough to handle tear chicken in long shreds. set aside.
   
2. Melt the lard, whisk in 1 T sugar and 1 T salt, until dissolved. Stir in masa harina with wooden spoon, then add chicken broth1 cup at a time until consistency of light cookie dough.
   
3. Thin mole paste with additional chicken stock to cosistency of gravy. (Embasa brand mole uses 3 parts broth to 1 jar mole, so you will need two and one half 8.5 oz jars of mole)or make your own. For the large recipe, thats 10 cups.
   
4. Steam banana leaves in a large kettle 5 minutes at a full boil or heat over medium flame briefly to make them pliable. when cool enough to handle, lay a banana leaf, ridged side up ,on counter. Mound about a half a cup of masa in center of banana leaf. Lay large piece of wax paper over leaf and spread with fingers in thin layer to form a rough triangle to about half an inch from edges.
   
5. Mound 1/4 C chickenchicken in center of masa and top with a quarter cup mole.. Fold bottom third of leaf up, about to the center of chicken, then fold top down. Fold into thirds, bringing sides in to make a rectangle 6-7x3 inches. Tie with banana strips or kitchen twine and set aside.
   
6. Fill large kettle with steamer rack or canning rack, with several inches of water, or nearly to bottom of rack. Add 1 T sugar and 1 T salt, bring toa boil and add tamales. Steam for about 1 hour, replenishing water with boiling water as needed. Tamales are ready when when masa easily falls away from wrapper and filling is heated through. Let tamales rest 5-10 mniutes, and serve warm. Do not eat banana leaf.