Black Mole Tamales

Ingredients

• 12 whole corn husks
• 2 cups masa harina
• 1.5 cups chicken broth
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup lard or vegetable shortening
• 1.5 cups black mole sauce

Instructions

1. 1

   Soak the 12 corn husks in hot water until pliable, about 30 minutes. Drain and pat dry.

2. 2

   In a large bowl, mix 2 cups masa harina, 1 tsp baking powder, and 1 tsp salt. Stir in 1.5 cups chicken broth until a soft dough forms.

3. 3

   In another bowl, beat 0.5 cup lard or shortening until fluffy, then beat into the masa dough until light and spongy, about 3 minutes.

4. 4

   Spread about 2 tbsp of masa onto the center of each husk, leaving a 1-inch border. Spoon 2 tbsp of black mole sauce down the middle.

5. 5

   Fold the sides of the husk over the filling, then fold up the bottom. Tie with a strip of husk if needed.

6. 6

   Place tamales upright in a steamer basket, open ends up. Steam over 1 inch of water, covered, until masa pulls away from husk, about 1 hour.

7. 7

   Let tamales rest 10 minutes before serving. Unwrap and enjoy warm.

Tools you’ll need

• large bowl
• steamer pot
• mixing spoon

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