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Chicken Mole Tamales

This Mexican classic recreated with flavorful mole.

30 minutes
2 hours
2 hr 30 min


  • 1 (8.25-ounce) jar DOÑA MARÍA® Mole Original
  • 3 cups chicken broth
  • 3 pounds cooked shredded chicken
  • 1 ½ cups lard
  • 2 pounds pre-made masa harina
  • Salt to taste
  • 2 cups refried beans
  • 1 (8 – ounce) package dried corn husks soaked in water


  1. In large stock pot over medium heat combine DOÑA MARÍA® Mole Original and chicken broth. Cook 3 minutes or until mixture is smooth. Add chicken, cook 1 minute. Remove from heat.
  2. In large mixing bowl using electric mixer, beat lard 3 to 5 minutes or until light and fluffy.
  3. Divide masa into thirds. Gradually beat into lard one-third at a time until well combined. Season to taste with salt.
  4. Pat corn husk dry with paper towels. Spread masa across husk leaving 1-inch border on all sides. Top masa with thin layer of beans. Cover beans with layer of mole mixture.
  5. Fold bottom one-third of corn husk over filling; fold sides in toward center. Repeat with remaining ingredients.
  6. In a steamer basket set over a large pot of boiling water. Place tamales vertically in basket. Cover with a clean kitchen towel and the lid. Steam 1 hour, turn heat off and rest 1 hour more.