Quick Mole Chicken Tamales with Crispy Sides
Store-bought masa and jarred mole paste transform into steamed tamales filled with shredded chicken, served with crispy tostadas and pan-fried sopes for a complete Oaxacan-inspired dinner. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 620
- Protein
- 28g
Ingredients
- 2 cups masa harina
- 2 cups shredded rotisserie chicken
- ¾ cup jarred mole negro paste
- 8 count corn tortillas
- 8 count banana leaves (or parchment), cut into 6x6 inch squares
- 2 cups chicken broth
- ½ cup crumbly cheese (queso fresco or feta)
Instructions
- 1
Mix masa harina with 1.5 cups warm broth and salt until a soft, spreadable dough forms, ~2 minutes.
- 2
Stir mole paste into shredded chicken until fully coated.
- 3
Spread 2 tbsp masa onto a banana leaf square, add 1 tbsp mole chicken to center, fold sides to seal into a pocket.
- 4
Stand tamales upright in a steamer basket with seam side down, add remaining 0.5 cup broth to pot, cover and steam 12 minutes until masa pulls cleanly from the leaf.
- 5
While tamales steam, fry tortillas in oil until crispy (30 seconds per side), then drain on paper towels.
- 6
Unwrap tamales, top with queso fresco, and serve with crispy tostadas alongside.
Tools you’ll need
- large mixing bowl
- steamer basket or bamboo steamer
- large pot with lid
- skillet
- paper towels
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