These Northern Mexican tamales from Singer in the Kitchen are topped with a full of flavor spicy chocolate-based mole sauce. Two tamales recipes are included: one for chicken and a vegetarian one filled with mushrooms, poblano peppers, leeks, zucchini and more. We recommend making a double batch of these amazing tamales as well as the mole sauce. You'll definitely want more, so freeze some up for for future dinners.
Chicken and Vegetarian Tamales With Red Mole Sauce
Makes 40 tamales
Mole Sauce
5 Roma tomatoes
2 smalls onions, diced
4 whole garlic cloves
1/4 cup olive oil
1 1/2 teaspoons cumin
1 teaspoon salt
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 Taza cinnamon chocolate disc
1/2 teaspoon ground coriander seed
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
6 Mulato chiles
5 Guajillo chiles
Chicken Filling
6 chicken breasts
4 bay leaves
3 garlic cloves
1/2 cup corn oil
5 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1/2 tablespoon black pepper
1 tablespoon salt
Masa (Dough)
2 pounds instant corn masa
3 tablespoons paprika
3 tablespoons salt
1/2 tablespoon ground cumin
3 tablespoons Chili Powder
3 tablespoons garlic powder
2 cups corn oil
5 cups vegetable broth ( I used vegetable bouillon cubes)
Vegetarian Filling
2 tablespoons olive oil
1 pint mushrooms, chopped
1 zucchini, julienned
1 poblano pepper, chopped
3/4 cup leeks, chopped
1/3 cup cilantro
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
