20-Min Mole Negro Chicken Tamal Stack
Store-bought masa and jarred mole negro shortcut this into a weeknight dinner. Stack warm tamales with shredded chicken, mole sauce, and fresh toppings for a TikTok-easy take on the classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 8 count store-bought corn tamales (about 8, masa-only or chicken-filled)
- 1 cup rotisserie chicken, shredded
- ¾ cup jarred mole negro sauce
- ½ cup chicken or vegetable broth
- ¼ cup crumbled queso fresco
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Unwrap tamales and arrange in a steamer basket or microwave-safe bowl. Pour broth around (not over) them.
- 2
Steam tamales for 8 minutes until heated through and masa pulls away from corn husks easily.
- 3
Warm mole sauce in a small skillet over medium heat, stirring often, until fragrant and flowing, ~3 minutes.
- 4
Warm shredded chicken in the mole for 1 minute until coated and hot, then remove from heat.
- 5
Stack warm tamales on a plate. Top with mole-chicken, queso fresco, and fresh cilantro.
Tools you’ll need
- steamer basket or microwave-safe bowl
- small skillet
- wooden spoon
- plate
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