Chicken Mole Tamales
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients for the Chicken Mole:
- 1 tablespoon 4th & Heart Original ghee
- 1 ¼ pounds boneless, skinless chicken thighs
- 1 tablespoon 4th & Heart Chocti Chocolate Spread
- 3 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 – 8 ounce can no salt added tomato sauce
- 1/2 cup reduced-sodium chicken broth
- 1 ounce dark chocolate, roughly chopped
- 1 tablespoon natural peanut butter or almond butter
- 2 teaspoons apple cider vinegar
- kosher salt, to taste
- freshly ground black pepper, to taste
Ingredients for the Masa:
- 1 cup (7 ½ ounces) 4th & Heart Original ghee
- 1 ½ tablespoons kosher salt
- 1 tablespoon baking powder
- 3 ½ cups masa harina
- 1 cup warm water, divided
- 30 or so corn husks, soaked in warm water, patted dry
- your favorite salsa, for serving
- Mexican crema, for serving
- chopped fresh cilantro, for serving
- To make the chicken mole heat the original ghee in a large skillet over medium high heat. Season both sides of the chicken thighs with salt and black pepper. When the ghee is hot, carefully lay the chicken in the pan. Cook for 4 to 5 minutes until golden brown before flipping and searing the other side until golden brown, about 4 minutes. Remove from the pan to a plate or board.
- Add the chocolate ghee to the skillet on medium heat. Stir in the garlic, chili powder, cumin and cinnamon and cook, stirring constantly, for 1 or 2 minutes until very aromatic. Pour in the tomato sauce, chicken broth, dark chocolate, peanut butter and apple cider vinegar; cook, stirring occasionally, until the chocolate has melted and the whole mixture is simmering. Nestle the chicken into the sauce and cook for 5 to 7 minutes, until the chicken has cooked through.
- Remove from the heat and use two forks to shred the chicken, stirring to ensure that it is completely coated in the sauce. Taste and adjust the seasoning as needed.
- Make the dough using handheld beaters or a stand mixer fitted with the paddle attachment, beat together the ghee, salt and baking powder on high speed for 3 to 4 minutes, until light and fluffy.
- On low speed gradually add in the masa; once all the masa is in turn the speed up to high and beat for 2 to 3 minutes.
- Pour in half of the warm water and beat until combined and smooth, about 4 minutes. The batter should be thick, like pancake or cake batter, but if it’s too thick add more water- a bit at a time- until the consistency is reached.
- To make the tamales: Set a steamer basket inside a large pot filled with just enough water that the basket touches the top. Turn the heat to medium and allow the water to come to a simmer.
- Tear 3 or 4 tamales in ¼ inch thick strips lengthwise and set aside.
- Arrange your corn husks, dough, filling and strips of husk in an assembly line.
- Spread 3 to 4 tablespoons of dough over the bottom, wider part of the corn husk, leaving a 1 inch border at the bottom. Place 2 to 3 tablespoons of the chicken mole in the middle.
- Fold the sides of the corn husk over so they meet in the middle, completely encasing the filling. Fold the wide bottom part of the husk up and use a strip to tie it. Repeat until all of the tamales are made.
- Layer the tamales, open side up, in the steamer basket. Cover and cook over medium heat for about 45 minutes. Remove from the pot and allow them to cool enough to handle.
- Unwrap and serve with salsa, crema and chopped fresh cilantro.