You can never have too many Mexican recipes, so give Chicken and Vegetarian Tamales With Red Mole Sauce a try. One portion of this dish contains approximately 62g of protein, 75g of fat, and a total of 1471 calories. For $7.98 per serving, you get a main course that serves 8. Not a lot of people made this recipe, and 3 would say it hit the spot. If you have ground cumin, taza cinnamon chocolate disc, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a super spoonacular score of 90%. Try Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce, Little Red Mole Sauce, and Lamb In Red Mole Sauce for similar recipes.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

Ingredients:

Equipment:

Cooking instruction summary:

On day 1, take a whole bag of dried corn husks and soak in cold water. It you want to make on the same day, it can be soaked for up to an hour, otherwise they can soak overnight. When removing from water, dry each husk with a paper towel and set aside. Fry 5 roma tomatoes, 2 small onions, 4 garlic cloves in 1/4 cup olive oil for 10 minutes or until the skins on the tomato start falling off. Cool mixture and remove tomatoe skins. See pic below. Next, take 6 chile ancho peppers and 5 chile guajillo peppers and remove stems and remove seeds. Wash the peppers over cold water and dry. On a medium high, toast the peppers until a litle brown on the skin for about 5 minutes. Remove from heat. Place in a bowl and cover with hot water for 30 minutes. Meanwhile, toast 2 Tbsp of pumpkin seeds and 1 Tbsp of sesame seeds until browned. Place in a coffee grinder and grind until it looks like a seed meal. After the thirty minutes have passed, drain the peppers and place tomato mixture, peppers, and 4 cups of vegetable broth or chicken broth in a blender. Liquefy the mixture and pass through sieve. Sauce should be in a saucepan after going through sieve. Add 1 1/2 tsp cumin, 1 1/2 tsp salt, seed meal, 1/4 cup Taza cinnamon/chocolate pieces, 1/2 tsp ground coriander seeds, 1 Tbsp unsweetened cocoa powder, 1 tsp cinnamon. Simmer mixture for 30 minutes. Boil 6 chicken breasts with 4 bay leaves and 3 garlic cloves for 20 minutes. Remove from heat and drain water. Cool and shred chicken. In a separate sauce pan, heat 1/2 cup corn oil, 5 Tbsp chili powder, 2 Tbsp cumin, 2 Tbsp garlic powder, 1/2 Tbsp black pepper, 1 Tbsp salt. Heat for 5 minutes and then pour over chicken and mix thoroughly. Cool and cover and refrigerate. In a separate bowl, add 2 pounds of instant corn masa and place the following spices: 3 Tbsp paprika, 3 Tbsp salt, 1/2 Tbsp cumin, 3 Tbsp Chili Powder, 3 Tbsp garlic powder. Mix flour and spices well. Add 2 cups of corn oil to flour mixture. After incorporating oil, slowly incorporate 5 cups of vegetable broth. I use my hands so I can get a good arm work out. It is a lot of dough, but I guess it can be done on a dough hook on your Kitchen Aid. Saute the vegetarian filling for 10 minutes. On day 2, assemble the tamales. It is so much faster if you add the masa to all the husks first and then add the filling. Cover 2/3 of the wider portion of the husk leaving the 1/3 space from the narrower section on top and side. Masa should be 1/2 inch thick. Add 1 to 1 1/2 Tbsp of chicken depending on size of corn husk. Add 2 Tbsp of veggies to 12 tamales. Roll each tamale, without overlapping the corn husk, then fold the bottom portion to seal each tamale. The sealed section should be facing down. It is like a taco on the inside. Place in a double steamer with water that does not overflow into the steamer. The tamales cook for 2 hours, so continue to check the water and refill as to prevent evaporation. After 2 hours, remove tamale from steamer, let cool on a plate for 3-5 minutes and remove corn husk and serve. Add mole sauce and enjoy!

Step by step:

1. On day 1, take a whole bag of dried corn husks and soak in cold water. It you want to make on the same day, it can be soaked for up to an hour, otherwise they can soak overnight. When removing from water, dry each husk with a paper towel and set aside.

2. Fry 5 roma tomatoes, 2 small onions, 4 garlic cloves in 1/4 cup olive oil for 10 minutes or until the skins on the tomato start falling off. Cool mixture and remove tomatoe skins. See pic below.

3. Next, take 6 chile ancho peppers and 5 chile guajillo peppers and remove stems and remove seeds. Wash the peppers over cold water and dry. On a medium high, toast the peppers until a litle brown on the skin for about 5 minutes.

4. Remove from heat.

5. Place in a bowl and cover with hot water for 30 minutes.

6. Meanwhile, toast 2 Tbsp of pumpkin seeds and 1 Tbsp of sesame seeds until browned.

7. Place in a coffee grinder and grind until it looks like a seed meal.

8. After the thirty minutes have passed, drain the peppers and place tomato mixture, peppers, and 4 cups of vegetable broth or chicken broth in a blender.

9. Liquefy the mixture and pass through sieve. Sauce should be in a saucepan after going through sieve.

10. Add 1 1/2 tsp cumin, 1 1/2 tsp salt, seed meal, 1/4 cup Taza cinnamon/chocolate pieces, 1/2 tsp ground coriander seeds, 1 Tbsp unsweetened cocoa powder, 1 tsp cinnamon. Simmer mixture for 30 minutes.

11. Boil 6 chicken breasts with 4 bay leaves and 3 garlic cloves for 20 minutes.

12. Remove from heat and drain water. Cool and shred chicken. In a separate sauce pan, heat 1/2 cup corn oil, 5 Tbsp chili powder, 2 Tbsp cumin, 2 Tbsp garlic powder, 1/2 Tbsp black pepper, 1 Tbsp salt.

13. Heat for 5 minutes and then pour over chicken and mix thoroughly. Cool and cover and refrigerate.

14. In a separate bowl, add 2 pounds of instant corn masa and place the following spices: 3 Tbsp paprika, 3 Tbsp salt, 1/2 Tbsp cumin, 3 Tbsp Chili Powder, 3 Tbsp garlic powder.

15. Mix flour and spices well.

16. Add 2 cups of corn oil to flour mixture. After incorporating oil, slowly incorporate 5 cups of vegetable broth. I use my hands so I can get a good arm work out. It is a lot of dough, but I guess it can be done on a dough hook on your Kitchen Aid.

17. Saute the vegetarian filling for 10 minutes.

18. On day 2, assemble the tamales. It is so much faster if you add the masa to all the husks first and then add the filling. Cover 2/3 of the wider portion of the husk leaving the 1/3 space from the narrower section on top and side. Masa should be 1/2 inch thick.

19. Add 1 to 1 1/2 Tbsp of chicken depending on size of corn husk.

20. Add 2 Tbsp of veggies to 12 tamales.

21. Roll each tamale, without overlapping the corn husk, then fold the bottom portion to seal each tamale. The sealed section should be facing down. It is like a taco on the inside.

22. Place in a double steamer with water that does not overflow into the steamer. The tamales cook for 2 hours, so continue to check the water and refill as to prevent evaporation. After 2 hours, remove tamale from steamer, let cool on a plate for 3-5 minutes and remove corn husk and serve.

23. Add mole sauce and enjoy!

Nutrition Information: