Mole’s complexity and long list of ingredients is just one of the many reasons it is considered a dish to celebrate special occasions. Typically, it features a variety of chillies and spices (sometimes up to 20) that are ground into a paste then mixed with broth or water. The mixture is then simmered until a thick sauce is achieved. Here, we’ve used a simplified version as a stuffing for celebratory tamales
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 50 minutes |
| Serves | Makes 12 |
| Cuisine | Mexican |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 565 |
| Fat | 16.5g |
| Saturates | 4.4g |
| Protein | 14.9g |
| Carbs | 100.8g |
| Sugars | 5.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the spice blend, toast the whole spices in a dry frying pan over a medium heat, stirring, until fragrant. Mix with the remaining ingredients and grind.
Peel and finely slice the onion and garlic.
Heat the oil in a pan over a medium heat. Add all the mole spice and toast for 2 minutes then add the tinned tomatoes. Simmer for 20 minutes. Allow to cool to room temperature.
Meanwhile, soak the corn husks (or banana leaves) in hot water.
In the bowl of a large stand mixer, add the masa harina, salt, cumin, baking powder and whisk to combine. Add the avocado oil, then beat on a low speed until combined. Then gradually add the stock and beat on a low speed until combined. Once the stock is incorporated, increase to a medium speed and beat for 10 minutes until fluffy, stopping occasionally to scrape down the sides of the bowl, if needed. Cover the mixing bowl with a damp kitchen towel and refrigerate until ready to use.
To assemble the tamales, lay a soaked corn husk on a flat surface. Place 4 tablespoons of the masa harina mixture on the husk and spread it out into a rectangle large enough to enclose the filling. Place 1 tablespoon of the mole filling in the centre of the masa rectangle. Fold the corn husk in half vertically. Then very carefully, fold the corn husk in half so that the masa wraps completely around the filling, you can use your fingers to pinch it together just a little bit. Wrap the corn husk into a little burrito. Continue folding the corn husk completely over to one side so that it is a cylinder shape. Fold the top (skinny) end down to enclose one end of the tamale. One end of the tamale will be exposed, and the other will be folded over. Tie the tamale together using shredded corn husks or string. Repeat with the remaining husks, masa harina mixture and filling.
Add water to the bottom of pot with a steamer basket. Fill the steamer with the tamales and steam until the tamales are hot and cooked through (and the masa separates easily from the corn husks), approx. 30 minutes.
Serve immediately with extra mole sauce for dipping.
