Mole and rice tamales are a delicious twist on traditional tamale, combining the rich, complex flavours of mole sauce with the comforting texture of rice.
Here’s a recipe to easily guide you through making them…
Serves 6
INGREDIENTS:
DIRECTIONS:
- Soak 12 corn husks in warm water for at least 30 mins.
- Make the rice folllowing this recipe Mexican White Rice
- Take 2 TBS of rice. Using your hands shape like a cylinder and lay in the center of the corn husk.
- Fold the sides of the husk towards the center, then forl the bottom up to secure the filling
- Fill a large pot with a steamer insert with water just below the insert.
- Arrange the tamales upright in the steamer. Open side up. You can use more corn husks to help keep them upright in necessary and cook for about 25 minutes.
- For the mole, follow this recipe Chicken with Red Mole Sauce. Then shred the chicken.
- To serve, open the tamales and drizzle the chicken mole on top and garnish with the sesame seeds.
Buen Provecho!