Go Back
The Boat Shed Kitchen

Chicken Mole Tamales

These chicken mole tamales are rich, tender, and packed with authentic Mexican flavor. Soft masa dough is filled with shredded chicken simmered in a smoky-sweet mole sauce, then wrapped in corn husks and steamed to perfection. A festive dish that’s worth the effort!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 20 tamales
Calories: 250
Ingredients Method Notes

Ingredients
  

Chicken:
  • 8 cups water
  • 1 tablespoon salt
  • 1 small onion quartered
  • 2 garlic cloves
  • 2 –3 pounds chicken breasts
Mole Sauce:
  • 10 –20 dried guajillo chiles depending on spice level
  • 1 bolillo or small French roll, cut into slices
  • 2 tomatillos husked and halved
  • 2 tomatoes halved
  • 3 cups chicken broth reserved, divided
  • 2 tablespoons smooth peanut butter
  • 2 Mexican chocolate disks about 3 oz each, chopped
  • 1 tablespoon cocoa powder
  • 1 tablespoon olive oil
Masa:
  • ⅔ cup lard or shortening
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 cups masa harina
  • 1½ –2 cups warm chicken stock
  • 2 –3 tablespoons mole sauce optional
  • Corn Husks: soaked for 1 hour

Method
 

  1. Cook chicken with water, onion, garlic, and salt until tender. Shred and reserve broth.
  2. Simmer chiles until soft, then blend with roasted bread, tomatoes, tomatillos, garlic, onion, peanut butter, chocolate, cocoa, and broth until smooth.
  3. Cook sauce in oil until thick, season, then stir in shredded chicken.
  4. Beat lard with salt and baking powder. Gradually add masa harina and warm broth until soft and spreadable.
  5. Mix in mole sauce if desired. Test by dropping a piece into water—it should float.
  6. Soak corn husks until pliable.
  7. Spread masa on each husk, spoon filling in the center, fold sides inward, then fold bottom up. Tie if needed.
  8. 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.