Mole tamales
Mole tamales
Rating: (1 rated)
Recipe Yield: About 2 hours | Makes about 20 tamales.
Ingredients
2 pounds ripe red tomatoes, quartered ½ cup water 1 pound mole negro paste, preferably from Guelaguetza 2 cups chicken broth ¼ teaspoon salt 1 tablespoon Oaxacan chocolate (brown sugar can be substituted), grated
Preparation

Step 1 Place the tomatoes and water in a medium pot and boil for 20 minutes; the tomatoes will be very soft and almost falling apart. Remove from heat and puree; the puree will be somewhat thick.

Step 2 Strain the tomatoes back into the pot, discarding the seeds, and stir in the mole paste until the paste is fully incorporated.

Step 3Heat the mole mixture over medium heat and stir in the chicken broth, salt and chocolate until dissolved. Increase the heat, stirring constantly, until the mole comes to a boil. Remove from heat and set aside.

Description
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