There’s something magical about unwrapping a tamal and finding tender masa filled with rich chicken mole.
These chicken mole tamales combine the deep, earthy flavors of mole sauce with soft, fluffy masa for a dish that’s festive, comforting, and unforgettable.
Why You’ll Love This Recipe
The mole sauce is layered with smoky chiles, chocolate, and spices, creating bold, authentic flavor.
Shredded chicken makes the filling hearty while still tender and juicy.
The masa is light yet rich, with the perfect texture for wrapping.
Tamales can be made ahead and steamed in big batches—perfect for holidays or family gatherings.
What You’ll Need (Ingredient Highlights)
Guajillo chiles give the mole its signature smoky depth without overwhelming heat.
Mexican chocolate adds sweetness and complexity that balances the spices.
Shredded chicken soaks up the sauce, making each bite flavorful.
Masa harina is the foundation for tamales, providing structure and softness.
Corn husks are essential for wrapping and steaming the tamales properly.
Pro Tips Before You Start
Soak the corn husks for at least 1 hour to make them pliable and easy to fold.
Test the masa by dropping a small piece in water—if it floats, it’s ready.
Toast the bread, tomatoes, and tomatillos well to build deep flavor in the mole.
Keep tamales upright while steaming to help them cook evenly.
How to Make Chicken Mole Tamales
Step 1 – Cook the chicken
Simmer chicken with onion, garlic, salt, and water until cooked through.
Shred the meat and reserve the broth.
Step 2 – Make the mole sauce
Soften the dried guajillo chiles by simmering, then blend them with roasted bread, tomatoes, tomatillos, garlic, onion, peanut butter, chocolate, and broth until smooth.
Simmer in oil until thickened, then stir in the shredded chicken.
Step 3 – Prepare the masa
Beat lard with salt and baking powder, then gradually add masa harina and warm broth until soft and spreadable.
Mix in mole sauce if desired. Test by dropping a piece in water—it should float.
Step 4 – Soak and prep the husks
Soak corn husks in warm water until pliable. Drain just before filling.
Step 5 – Assemble the tamales
Spread masa on the center of a husk, add chicken mole filling, fold sides to the center, then fold up the narrow end.
Tie with a strip of husk if needed.
Step 6 – Steam to perfection
Arrange tamales upright in a steamer.
Steam for 2½ to 3 hours, checking occasionally to add water.
They’re done when husks peel away cleanly.
What to Serve Them With
Pair with Mexican rice and refried beans for a classic plate.
Serve with a fresh salsa verde for brightness.
Enjoy with a side of crema or guacamole.
Variations / Substitutions
Swap chicken for shredded pork or beef.
Use store-bought mole paste to save time.
Add jalapeños or chipotle for extra heat.
Storage & Leftovers
Store cooled tamales in the fridge for up to 5 days.
Freeze tamales for up to 3 months; reheat by steaming straight from frozen.
FAQs
Can I make tamales ahead of time?
Yes, assemble them a day in advance and steam when ready to serve.
Do I have to use guajillo chiles?
No, you can mix in ancho or pasilla chiles for variation.
What’s the best substitute for Mexican chocolate?
Use dark chocolate with a pinch of cinnamon and sugar.
How do I know when tamales are done steaming?
The husk should peel away easily from the masa without sticking.
Can I make them vegetarian?
Yes, swap the chicken for beans, veggies, or mushrooms.
Do tamales reheat well?
Yes, steam or microwave them with a damp paper towel until hot.
Final Thoughts
Chicken mole tamales are a labor of love but worth every step.
With their rich sauce, fluffy masa, and festive presentation, they’re a dish that brings people together.
Chicken Mole Tamales
Ingredients
Method
- Cook chicken with water, onion, garlic, and salt until tender. Shred and reserve broth.
- Simmer chiles until soft, then blend with roasted bread, tomatoes, tomatillos, garlic, onion, peanut butter, chocolate, cocoa, and broth until smooth.
- Cook sauce in oil until thick, season, then stir in shredded chicken.
- Beat lard with salt and baking powder. Gradually add masa harina and warm broth until soft and spreadable.
- Mix in mole sauce if desired. Test by dropping a piece into water—it should float.
- Soak corn husks until pliable.
- Spread masa on each husk, spoon filling in the center, fold sides inward, then fold bottom up. Tie if needed.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-mole-tamales/
Notes
- Mole sauce can be made a day ahead for convenience.
- Freeze uncooked tamales, then steam straight from frozen (add ~30 minutes).
- Adjust sweetness and spice in mole by balancing chocolate and chiles.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.