Tamales de Pollo en Mole (Mole Chicken Tamales)
Soft steamed corn masa parcels filled with shredded chicken in rich mole, a proper fiesta food.
Made with Mole poblano and Shredded chicken (pollo deshebrado) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelHard
- Costabout £3.38 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 for 30 minutes, weighed down with a plate, until soft and pliable. Rinse and pat dry.
30 min - 2
Warm the mole poblano (see the base recipe) in a pan with the shredded chicken (see the shredded chicken base recipe) for 5 minutes. Stir until the chicken is coated and the mixture is thick, not runny. Leave to cool.
5 min - 3
Have your tamale masa (see the base recipe) at room temperature and fluffy. Lay a husk flat with the narrow end towards you. Spread 3 tbsp masa over the wide half into a thin square, leaving a border.
- 4
Put 2 tbsp of the chicken and mole in the middle, scatter a few sesame seeds, then fold in the sides so the masa surrounds the filling. Fold up the narrow end. Make 12 tamales and tie each with a strip of husk.
- 5
Set a steamer rack in a large pan with water below the rack. Stand the tamales upright, open end up, packed loosely. Lightly oil a piece of baking paper and lay it on top, then cover with the lid.
- 6
Steam over a gentle boil for 1 hour 15 minutes, topping up with boiling water as needed. A tamale is ready when the masa pulls away cleanly from the husk. Rest for 10 minutes before serving.
75 min
Tips
- Spread the masa thin. A thick layer steams to a heavy, dense tamale.
- Keep the water level low enough to stay under the rack, so the tamales steam and never boil.
- Rest them for 10 minutes. The masa firms up as it cools and holds together.
Storing and freezing
Cool within 2 hours. Keep in the fridge for up to 3 days or freeze for up to 3 months. Re steam from chilled for 15 minutes, or from frozen for 25 minutes, until steaming hot all the way through.
Questions
How do I know when tamales are cooked?
Unwrap one. The masa should be firm, spongy and come away from the husk without sticking. If it is still sticky and wet, steam for another 10 to 15 minutes.
Can I use baking paper instead of corn husks?
Corn husks give the traditional flavour and shape. In a pinch you can wrap tamales in baking paper then foil, but the taste and texture will be slightly different.
Where do I buy dried corn husks?
Look in the world foods aisle of larger supermarkets, Latin food shops or online. Choose whole, pale husks and soak them well before use.
More made with mole poblano
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.