1 bay leaf
2 dried mulato or ancho chiles, stemmed and seeded
1 onion, cut in eighths
3 cloves garlic
1/4 cup pecan halves
1 star anise pod
1/4 cup golden raisins
1 tablespoon fresh oregano leaves
1 (15-ounce) can pumpkin purée
4 cups chicken stock (from poaching chicken), divided
1 teaspoon kosher salt
2 tablespoons vegetable oil or lard
For the masa:
3 1/2 cups Maseca instant corn flour
1 tablespoon baking powder
2 teaspoons kosher salt
1 1/4 cups vegetable shortening or lard
5 cups chicken stock (from poaching chicken)
To assemble:
20 dried corn husks, at least 6 inches wide at the bottom
Make the chicken: Place all of the ingredients for the chicken in a large stockpot. Bring to a boil over medium heat, and then lower the heat to a slow simmer. Cook for 2 hours.
Meanwhile, place corn husks in a large container and cover with hot water. Submerge until softened. (Skip this step if you are not filling and steaming the tamales this day.)
Remove from heat and let chicken cool in the stock for 1 hour. Remove chicken to a large plate and strain stock into a heatproof container. Reserve for using in the mole and masa.
When chicken is cool enough to handle, shred the meat, discarding any skin or bone.
Make the mole: Meanwhile, heat broiler to high. Line a baking sheet with foil and arrange chiles, onions, and garlic on the baking sheet. Toast under the broiler, turning to char all sides. Chiles should take 1 minute; remove when toasted, and then continue to broil onions and garlic until lightly charred, removing pieces as they are done.
Place chiles in a heatproof bowl and cover with very hot water. Let soak until softened, about 30 minutes.
Toast pecans and star anise in a small, dry frying pan over medium heat until fragrant, about 3 to 4 minutes.
Combine soaked chiles, onions, garlic, pecans, star anise, raisins, oregano, pumpkin purée, 2 cups of chicken stock, and salt in a blender. Blend on high until puréed.
Heat oil in a large frying pan over medium heat until shimmering. Carefully add mole sauce and cook, stirring constantly, until slightly thickened. Add remaining 2 cups of stock