Tamales de Mole

Instructions

1. Begin by soaking the corn husks in warm water for at least 30 minutes to make them pliable. Drain thoroughly before use.
2. In a large bowl, combine the masa harina, baking powder, and salt. Gradually add 1 1/2 cups of chicken broth, mixing well until smooth.
3. In a separate bowl, beat the lard or vegetable shortening until fluffy. Gradually add in the masa mixture and continue to beat until the dough is light and airy. If needed, add the remaining 1/2 cup of chicken broth to obtain a smooth, spreadable consistency.
4. Spread about 2 tablespoons of the masa dough onto the center of each corn husk, leaving about 1 inch from the wide end of the husk and about 2 inches from the narrow end.
5. Add a tablespoon of mole sauce and a bit of shredded chicken onto the center of each masa spread. Top with a small amount of queso fresco if desired.
6. Fold the sides of the corn husk toward the center, overlapping the edges. Fold up the narrow end of the husk and secure it by tying with a thin strip of husk or kitchen twine.
7. Place a steamer basket in a large pot and fill with water to just below the basket. Stand the tamales upright in the basket with open ends facing up. Cover the tamales with a damp cloth to keep them moist.
8. Bring the water to a boil, then reduce the heat to medium. Cover the pot and steam the tamales for about 1 1/2 to 2 hours. Check occasionally to ensure the water doesn’t completely evaporate, adding more boiling water if necessary.
9. Carefully remove the tamales from the steamer and let them cool for a few minutes before serving.