Tamales Ahogados de Mole
Tamales Ahogados de Mole, a beloved Mexican dish, combines the rich flavors of traditional tamales with the deep, bold taste of mole sauce. This dish is a staple in many Mexican households during special occasions and celebrations, showcasing the perfect blend of savory, spicy, and sweet elements. Originating from the heart of Mexico, this dish has been passed down through generations, carrying with it the warmth and love of family gatherings.
Ingredients
- Masa harina
- Lard
- Chicken broth
- Salt
- Banana leaves
- Chicken
- Chiles ancho
- Chiles guajillo
- Garlic
- Onion
- Tomatoes
- Peanuts
- Almonds
- Sesame seeds
- Chocolate
- Cinnamon
- Cloves
- Peppercorns
- Sugar
Preparation
Masa for Tamales
Start by mixing masa harina with water to form a dough. In a separate bowl, beat lard until it is light and fluffy. Gradually incorporate the masa harina mixture, adding chicken broth and salt to taste. The consistency should be spreadable and smooth.
Filling
Cook the chicken thoroughly and shred it into small pieces.
Mole Sauce
Toast the chiles ancho and chiles guajillo on a hot pan until fragrant. Rehydrate them in hot water for about 20 minutes. In another pan, toast garlic, onion, and tomatoes until they are slightly charred. Blend the rehydrated chiles with the toasted vegetables, peanuts, almonds, and a bit of water to form a smooth paste.
In a pot, heat a little lard and fry the paste for a few minutes. Add the remaining ingredients: crushed sesame seeds, melted chocolate, stick of cinnamon, ground cloves, peppercorns, and sugar. Simmer the mixture gently until it thickens.
Assembly
- Cut the banana leaves into squares and soften them in hot water if needed.
- Spread a layer of masa on each leaf, place a spoonful of shredded chicken, and top it with a generous spoonful of mole sauce.
- Fold the leaves to enclose the filling and secure them by tying with strips of leaves or kitchen twine.
Cooking
Place the tamales standing in a steamer, ensuring they are not touching the water below. Steam for about 60 to 90 minutes. Use a cooking timer. The tamales are done when the masa separates easily from the leaf.
Serving Suggestions
Serve the Tamales Ahogados de Mole with additional mole sauce on top. Garnish with sesame seeds and a side of fresh beans or a simple salad. These tamales are best enjoyed hot, allowing the fusion of flavors to be fully appreciated by your palate.
Invite your friends and family, serve with your favorite drink, and celebrate the rich culinary heritage that these tamales bring to your table.