Rice and Mole Tamales

Ingredients:

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  • 1 1/2 Cups rice
  • 1 Sachet Mexican white rice seasoning +
  • 1 TBS oil for frying
  • 3 1/2 Cups water
  • 1 Spring fresh coriander
  • 1 Chicken breast
  • 1 Jar Red Mole paste +
  • 3 Jars of water or chicken stock
  • 1 TBS oil for frying
  • 3 TBS Sesame seeds, roasted
  • Corn Husks +

Mole and rice tamales are a delicious twist on traditional tamale, combining the rich, complex flavours of mole sauce with the comforting texture of rice.

Here’s a recipe to easily guide you through making them…

Serves 6

DIRECTIONS:

  1. Soak 12 corn husks in warm water for at least 30 mins.
  2. Make the rice folllowing this recipe Mexican White Rice
  3. Take 2 TBS of rice. Using your hands shape like a cylinder and lay in the center of the corn husk.
  4. Fold the sides of the husk towards the center, then forl the bottom up to secure the filling
  5. Fill a large pot with a steamer insert with water just below the insert.
  6. Arrange the tamales upright in the steamer. Open side up. You can use more corn husks to help keep them upright in necessary and cook for about 25 minutes.
  7. For the mole, follow this recipe Chicken with Red Mole Sauce. Then shred the chicken.
  8. To serve, open the tamales and drizzle the chicken mole on top and garnish with the sesame seeds.

Buen Provecho!