Spicy Chicken Mole Tamales recipe

Making tamales is not just cooking; it’s an event, a tradition, a labor of love that fills the entire house with the most incredible aromas imaginable. I’ll never forget my first real tamale-making session. It was a cold, rainy Saturday, the perfect day to take on a culinary project. I had always been intimidated by the process, but the allure of creating my own Spicy Chicken Mole Tamales from scratch was too strong to resist. The kitchen transformed into a fragrant laboratory. There was the earthy, slightly fruity scent of dried chilies toasting in a hot skillet, the rich, complex aroma of the mole sauce simmering on the stove—a deep, dark, magical potion of spices, nuts, and chocolate—and finally, the comforting, corn-scented steam billowing from the tamale pot. My family, drawn in by the smells, ended up forming a little assembly line, spreading masa, spooning in the rich chicken filling, and folding the corn husks into neat little packages. Hours later, when we finally unwrapped those first steaming hot tamales, the world stood still. The masa was tender and flavorful, a perfect vessel for the treasure inside: unbelievably succulent chicken cloaked in a mole sauce that was spicy, smoky, sweet, and profoundly complex. It was more than a meal; it was a memory in the making, a testament to the fact that the most rewarding dishes are often the ones that ask for a little more of your time and heart.

Why This Recipe is a Culinary Adventure

Before we dive into the steps, let’s talk about why making Spicy Chicken Mole Tamales is such a special undertaking. This isn’t your average 30-minute weeknight dinner. This is a weekend project, a dish to make when you want to slow down, connect with your food, and create something truly spectacular.

• Authentic, Complex Flavor: This recipe doesn’t cut corners. By making your own mole sauce from scratch, you are building layers of flavor that simply cannot be replicated by a store-bought jar. The combination of different dried chilies, spices, nuts, and a touch of chocolate creates a sauce that is one of the pinnacles of Mexican cuisine.
• The Ultimate Comfort Food: There is something deeply comforting about tamales. The soft, steamy masa combined with a rich, savory filling is like a warm hug from the inside out. They are a festive food, often made for holidays and celebrations, and tasting one immediately feels special.
• A Rewarding Skill to Learn: Mastering the art of tamale making is a badge of honor for any home cook. From preparing the masa to the perfect consistency to learning the signature fold, the process is a hands-on skill that is incredibly satisfying to learn and share.
• Completely Customizable: While this recipe is for spicy chicken mole, the techniques you learn can be applied to countless other fillings. Once you know how to make the masa and assemble the tamales, you can experiment with pork in salsa verde, cheese and jalapeño, or even sweet dessert tamales.

The Cast of Characters: Ingredients You’ll Need

This recipe involves three main components: the mole sauce, the chicken filling, and the masa dough. We’ve broken down the ingredient list accordingly to keep things organized.

For the Spicy Mole Sauce:

• 4-5 guajillo chilies, stems and seeds removed
• 3-4 ancho chilies, stems and seeds removed
• 2-3 pasilla chilies, stems and seeds removed
• 2 chipotle peppers in adobo sauce (plus 1 tsp of the adobo sauce)
• 3 Roma tomatoes, halved
• ½ white onion, roughly chopped
• 4 cloves garlic, peeled
• ¼ cup raw almonds
• ¼ cup raw peanuts or pumpkin seeds (pepitas)
• 2 tbsp sesame seeds
• 1 (2-inch) cinnamon stick
• 3 whole cloves
• ¼ tsp black peppercorns
• ½ oz unsweetened or Mexican chocolate, chopped
• 2 tbsp lard or vegetable oil
• 4 cups chicken broth, warm
• 1 tbsp brown sugar or piloncillo (optional, to taste)
• Salt to taste

For the Chicken Filling:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• ½ onion, quartered
• 2 cloves garlic
• 1 bay leaf
• Salt to cover the chicken with water

For the Masa Dough (The Tamal):

• 1 (4.2 lb) bag of dried corn husks (hojas para tamales)
• 4 cups masa harina for tamales (e.g., Maseca brand)
• 1 ½ tsp baking powder
• 2 tsp salt
• 1 ⅓ cups lard or vegetable shortening, at room temperature
• 6-7 cups warm chicken broth (use the broth from cooking the chicken)

Step-by-Step Instructions: The Tamale Journey

This is a multi-part process, but each step is straightforward. Take your time, put on some good music, and enjoy the journey.

Part 1: Crafting the Spicy Mole Sauce

1. Toast the Aromatics: Place a large, dry skillet (cast iron is ideal) over medium heat. Toast the dried chilies in a single layer for 30-60 seconds per side, pressing down with a spatula. They will become fragrant and slightly change color. Do not let them burn, or they will become bitter. Remove them from the skillet and set aside. In the same skillet, toast the almonds, peanuts, sesame seeds, cinnamon stick, cloves, and peppercorns until fragrant (about 2-3 minutes). Remove and set aside.
2. Char the Vegetables: In the same skillet, add the halved tomatoes, onion, and garlic. Cook, turning occasionally, until they are softened and nicely charred in spots (about 10 minutes).
3. Rehydrate the Chilies: Place the toasted dried chilies in a medium bowl and cover them with hot water. Let them soak for 20-30 minutes, until they are soft and pliable.
4. Blend the Sauce: Drain the rehydrated chilies and place them in a high-powered blender. Add the charred tomatoes, onion, garlic, the toasted nuts/seeds/spices, the chipotle peppers and their adobo sauce, and the chopped chocolate. Add 2 cups of the warm chicken broth. Blend on high for several minutes, until the mixture is completely smooth. You may need to do this in batches.
5. Fry and Simmer the Sauce: Heat the lard or oil in a large pot or Dutch oven over medium heat. Carefully pour the blended mole sauce into the pot (it may splatter). This step, known as “frying the sauce,” is crucial for developing its deep flavor. Cook, stirring constantly, for 5-7 minutes as the sauce thickens and darkens. Slowly stir in the remaining 2 cups of chicken broth. Bring to a simmer, then reduce the heat to low, cover, and let it cook for at least 30-45 minutes for the flavors to meld. Season with salt and brown sugar (if using) to taste. The sauce should be thick, rich, and complex.

Part 2: Preparing the Chicken and Filling

1. Cook the Chicken: Place the chicken, quartered onion, garlic, bay leaf, and a generous pinch of salt in a large pot. Cover with water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through.
2. Shred and Combine: Remove the chicken from the pot and let it cool slightly. Reserve the cooking broth! This is liquid gold for your masa. Once cool enough to handle, shred the chicken using two forks.
3. Create the Filling: In a large bowl, combine the shredded chicken with about 1.5 to 2 cups of the prepared mole sauce. Mix until the chicken is thoroughly coated. The filling should be moist but not runny. Set aside the remaining mole sauce for serving.

Part 3: Making the Perfect Masa Dough

1. Soak the Corn Husks: Place the dried corn husks in a large bowl or sink and cover them completely with very hot water. Use a heavy plate or bowl to keep them submerged. Let them soak for at least 30-45 minutes, or until they are soft and pliable.
2. Combine Dry Ingredients: In a very large bowl, whisk together the masa harina, baking powder, and salt.
3. Whip the Fat: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), whip the lard or shortening on high speed for 3-5 minutes, until it is very light, white, and fluffy. This is a key step for light tamales.
4. Incorporate Masa: With the mixer on low speed, add the masa harina mixture to the whipped fat, one cup at a time, alternating with 1 cup of the warm reserved chicken broth. Continue mixing, scraping down the sides of the bowl, until all the masa and about 6 cups of broth have been added.
5. Achieve the Right Consistency: Increase the mixer speed to medium and beat for 10-15 minutes. The masa should become very light and fluffy. It should have a consistency similar to a thick, spreadable hummus or spackle. If it’s too thick, add more broth, one tablespoon at a time.
6. The Float Test: This is the traditional, non-negotiable test for perfect masa. Drop a small ½ teaspoon ball of the masa into a glass of cold water. If it floats, the masa is ready! If it sinks, it needs more whipping to incorporate more air. Continue whipping for another 3-5 minutes and test again.

Part 4: The Art of Assembly

1. Set Up Your Station: Create an assembly line with your soaked husks, your bowl of masa, and your chicken mole filling.
2. Prepare the Husks: Select a pliable corn husk. Pat it dry. Lay it on your work surface with the smooth side up and the narrow end pointing away from you.
3. Spread the Masa: Scoop about ¼ cup of masa onto the husk. Using the back of a spoon, an offset spatula, or your fingers, spread the masa into a thin, even rectangle on the wider half of the husk. Leave about a ½-inch border on the sides and a 3-4 inch border at the narrow top end.
4. Add the Filling: Spoon about 1-2 tablespoons of the chicken mole filling in a line down the center of the masa.
5. Fold the Tamal: Gently fold one long side of the husk over the filling until it meets the other edge of the masa. The masa should encase the filling. Fold the other long side over the top, creating a neat package. Finally, fold the empty, narrow “tail” of the husk up over the body of the tamal. Place the finished tamal folded-side down on a baking sheet as you work. Repeat with the remaining husks and filling.

Part 5: Steaming to Perfection

1. Prepare the Steamer Pot: Place a steamer rack in a large stockpot. Fill the bottom of the pot with water, ensuring the water level stays below the rack. For a traditional trick, place a coin (like a penny or quarter) in the bottom of the pot. If the water runs low, the coin will stop rattling, signaling you to add more hot water. Bring the water to a rolling boil.
2. Load the Tamales: Arrange the tamales in the steamer pot, standing them upright with their open ends facing up. Pack them in snugly but not too tightly, as they need room to expand. You can use extra corn husks to fill in any gaps.
3. Steam: Cover the tamales with a layer of leftover corn husks and a clean, damp kitchen towel. This helps trap the steam. Place the lid on the pot. Steam the tamales over a medium, steady boil for 1 to 1.5 hours.
4. Check for Doneness: To check if they are done, carefully remove one tamal from the pot. Let it rest for 5-10 minutes. If the corn husk pulls away cleanly from the masa, they are cooked. If the masa is still wet and sticks to the husk, they need more time. Return them to the pot and steam for another 15-20 minutes before checking again.

Nutrition Facts

• Servings: Makes approximately 24-30 tamales
• Calories per serving (1 tamal): Approximately 280-350 kcal

Disclaimer: This is a rough estimate. The final nutritional value will depend on the exact amount of fat used, the size of the tamales, and the amount of filling in each.

A Labor of Love: Preparation Time

• Active Prep Time: Approximately 2.5 – 3 hours (making mole, masa, and assembling)
• Cook Time: 1.5 hours (steaming)
• Total Time: Approximately 4 – 4.5 hours (a perfect weekend project!)

How to Serve Your Spicy Chicken Mole Tamales

Once rested, the tamales are ready to be unwrapped and devoured. They are incredible on their own, but serving them with toppings elevates the experience.

• Classic Toppings:
  • Drizzle with extra warm mole sauce.
  • A dollop of Mexican crema or sour cream.
  • A sprinkle of salty, crumbled cotija cheese or queso fresco.
  • Finely chopped white onion and fresh cilantro.
  • Your favorite red or green salsa.
• Side Dishes:
  • Simple refried beans.
  • Mexican-style rice.
  • A crisp jicama and citrus slaw to provide a fresh, crunchy contrast.
• Beverages:
  • A cold Mexican beer like Modelo or Pacifico.
  • A refreshing glass of horchata or agua de jamaica (hibiscus tea).

Pro Tips for Tamale Mastery

1. The Float Test is Non-Negotiable. I cannot stress this enough. Whipping enough air into the lard/shortening and then into the masa itself is the difference between dense, heavy tamales and light, fluffy, melt-in-your-mouth tamales. If it sinks, keep whipping!
2. Make it a Two-Day Affair. To make the process less daunting, break it up. On day one, make the mole sauce and cook and shred the chicken. Refrigerate the components overnight. On day two, make the masa, assemble, and steam the tamales.
3. Don’t Overcrowd the Steamer Pot. The tamales need steam to circulate around them to cook properly. Packing them in too tightly will result in unevenly cooked tamales, with some being gummy and others being perfect.
4. Create an Assembly Line. Tamale making is the perfect group activity. Assign jobs: one person spreads the masa, one adds the filling, and one folds. It makes the process fly by and turns it into a fun, social event.
5. Save and Use Your Broth. The broth from cooking the chicken is packed with flavor. Do not discard it! It is the best possible liquid to use for making your masa dough, adding an extra layer of savory depth.

Frequently Asked Questions (FAQ)

1. Can I use store-bought mole paste to save time?
Absolutely. While homemade mole is a treat, quality store-bought mole paste or powder (often sold in jars or blocks at Latin markets) is a great shortcut. You will typically need to dilute it with chicken broth according to the package directions. You can “doctor it up” by sautéing some onion and garlic, adding the mole paste and broth, and simmering it to let the flavors meld.

2. Why are my tamales dry and crumbly?
This is usually a problem with the masa. It could mean there wasn’t enough fat (lard/shortening) or enough liquid (broth) in the dough. The masa should be moist and easily spreadable. Another culprit could be over-steaming, which can dry them out, but under-hydrated masa is the more common issue.

3. How do I properly store and reheat tamales?
Let the tamales cool completely. Store them in their husks in a zip-top bag or airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. The absolute best way to reheat them is to steam them again for 10-15 minutes until heated through. You can also wrap a damp paper towel around a tamal and microwave it for 1-2 minutes, but steaming preserves the best texture.

4. Can I make a vegetarian version of this recipe?
Yes! The mole sauce is naturally vegetarian (if you use vegetable oil and vegetable broth). For the filling, you can use a combination of black beans and cheese, roasted mushrooms and spinach, or potatoes and carrots. The possibilities are endless.

5. Where can I find ingredients like dried chilies and masa harina?
Most well-stocked supermarkets now carry these items in their international or Hispanic food aisles. For the best selection and quality, seek out a local Latin American grocery store. They will have a wide variety of dried chilies, different brands of masa harina, corn husks, and authentic Mexican chocolate. They are also widely available online.

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