Tamales de Pollo con Mole (Chicken Mole Tamales)
Soft steamed masa parcels filled with chicken in red mole and wrapped in corn husks, a Mexican celebration food.
Made with Easy red mole and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelHard
- Costabout £3.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down with a plate, for 30 minutes until pliable.
30 min - 2
Poach the chicken with the onion, garlic, bay leaf and 1 tsp salt in water to cover for 20 minutes. Shred it finely and stir it into your ready made easy red mole (see the base recipe), then simmer for 8 minutes until thick.
20 min - 3
Drain and pat the husks dry. Spread about 3 tbsp of your ready made tamale masa (see the base recipe) over the middle of the wide end of each husk, into a rough 8 cm square.
- 4
Spoon 1 heaped tbsp of mole chicken into the middle, fold the sides over the filling and fold up the narrow end. Tie with a strip of husk if you like.
- 5
Stand the tamales upright, open end up, in a steamer over simmering water. Cover with a damp cloth and a lid and steam for 70 minutes, topping up with boiling water as needed.
70 min - 6
Rest for 15 minutes. A tamale is done when the masa pulls away cleanly from the husk. Serve hot.
Tips
- Do not skip the resting time. Fresh from the steamer the masa is too soft and sticks to the husk.
- Spread the masa thinly. A thick layer gives heavy, doughy tamales.
- Keep the filling thick. A wet filling leaks out during steaming.
Storing and freezing
Keeps 4 days in the fridge in their husks. Freeze for up to 3 months. Reheat in a steamer for 15 minutes, or from frozen for 25 minutes, until steaming hot all through.
Questions
Where do I buy corn husks?
Dried corn husks are sold in world foods shops and online, usually in packs of 25 to 50. Soak them well, as stiff husks crack when folded.
How many does this make?
About 12 tamales, two per person for six. Use 24 husks to allow for splits.
Can I use baking paper instead of husks?
Baking paper and foil work if you cannot find husks, though you lose the corn aroma. Wrap and steam as normal.
More made with easy red mole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.