Recipe: shredded beef tamales with mole sauce
Beef tamales with mole sauce are a Mexican delicacy that will delight your taste buds. This recipe requires quite a bit of prep time but it is so worth it.
Shredded Beef Tamales with Mole Sauce
Yields: 12 Tamales
Ingredients: filling
- Canola oil cooking spray
- 1 cup water
- 1 1/2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
- 1/4 tablet NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
- 1 1/2 teaspoons ancho chile powder
- 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- 1/8 teaspoon whole cumin
- 1/8 teaspoon Mexican dried oregano
- 24 dry corn husks
- 3 cups prepared masa for tamales
- 1/2 cup russet potatoes sliced into 2 x 1/2-inch strips (12 strips total)
- 1/4 cup yellow onion sliced into 1/2-inch strips (12 strips total)
- Sesame seeds
Ingredients: Mole sauce
- 1 cup hot water
- 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- 3 oz ready made mole
- 2 tablespoons NESTLÉ ABUELITA Granulated Chocolate Drink Mix
How to prepare the tamales:
· FOR FILLING: SPRAY cooking spray in slow cooker, covering bottom and 3 inches up the side.
· BOIL water in small saucepan; remove from heat. Add coffee granules and Abuelita chocolate tablet. Stir to dissolve.
· COMBINE chile powder, bouillon, cumin and oregano in a small bowl. Stir until all spices are mixed.
· SPRINKLE brisket with spices, covering all sides and place in slow cooker. Add bay leaf and coffee/chocolate mixture.
· COOK on low for 8 hours (or high for 6 hours).
· SOAK corn husks in water for at least 1 hour.
· REMOVE bay leaf, scrape off any excess fat and shred meat with two forks into 1 ½-inch shreds.
· TO ASSEMBLE: PLACE corn husk on a flat surface, pointy side down. Spread ¼ cup masa on husk, 2 tablespoons shredded beef, 1 potato strip and 1 onion strip.
· FOLD sides, overlapping over filling. FOLD pointy side under.
· REPEAT with remaining filling ingredients.
· ARRANGE tamales upright on steamer rack. Fill with hot water to right below the rack.
· COVER tamales with remaining husks and damp towel; cover with lid. Bring to a boil. Reduce heat to medium, adding water as needed. Steam for 1 hour or until masa pulls away from husk.
· FOR MOLE SAUCE: PLACE hot water and bouillon in small saucepan; mix well. Stir in mole until dissolved. Add Abuelita chocolate. Heat over low heat, stirring frequently, for 3 minutes or until chocolate has dissolved and mixture has thickened.
· SERVE mole over tamales; sprinkle with sesame seeds.
Recipe courtesy of www.elmejornido.com.
