Chicken Mole Tamal Filling
Love chicken mole? Love Tamales? Why not a chicken mole tamal? Delicious!
Servings 36 tamales
Equipment
- Large Steamer Pot
Ingredients
- 2 tbsps avocado oil
- 1 small white onion, sliced into thin strips
- 3 lbs previously cooked, shredded chicken
- 1 1/2 cups thick mole sauce or 3 cups looser sauce
- 1 1/2 cups chicken broth
- Salt, to taste
Instructions
- In a large skillet, add the oil and preheat to medium heat for a few minutes. After a few minutes, add the onions. Season lightly with salt. Saute for 8-10 minutes or until the onions begin to caramelize a little.
- Mix in the chicken, mole sauce, and the broth. Stir well to combine. When it comes up to a simmer, taste for salt. Lower heat slightly and continue cooking until it reduces and thickens. Remove from heat and let the chicken cool completely before using it for tamal filling.
- If not using right away, store tightly covered in the refrigerator for 3-4 days. It will absorb more flavor after a day or two.
Notes
When I prepare my mole sauce, I let it cook for a few hours until it becomes thick and concentrated in flavor and seasoning. This is how I like to store it. When I get ready to use it, I mix it with equal parts chicken broth to make a smooth silky sauce for my recipes.