Recipe: shredded beef tamales with mole sauce

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Tamales de res con moleBeef 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.

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