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A Tamal de Mole unwrapped but lying on top of the corn husk and next to more tamales.
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5 from 3 votes

Chicken Mole Tamales

I insist that you can’t resist these Chicken Mole Tamales. They are a combination of Mexico’s finest culinary contributions - mole and tamales. Unwrap these delicious Mexican bundles of joy and dig in! 
Prep Time1 hr 30 mins
Cook Time2 hrs 30 mins
30 mins
Total Time4 hrs 30 mins
Course: Dinner
Cuisine: Mexican
Servings: 36 tamales
Calories: 330kcal


For the Chicken Mole

Also Need


For the Chicken Mole:

  • In a large stock pot, add the mole paste and chicken broth. 
  • Stir until the paste has dissolved. 
  • Add the chocolate. Stir until the chocolate has melted. 
  • Add water. Stir to thin out the sauce. 
  • Add the chicken. Cook for 5 minutes. 
  • Set aside to cool. 

For the Corn Husks

  • Place in a large container. 
  • Separate the corn husks as they like to stick to each other. 
  • Remove any debris or corn hair. Cover with warm to hot water. 
  • Place a heavy object on top so as to completely submerge the corn husks in water. 
  • After 30 minutes, they should be pliable. If they are not, add more hot water and let them sit until they are.
  • Best if this is done overnight. 
  • Drain the water and shake off any excess water before assembling. 

How to Assemble the Tamales:

  • Spread a thin layer of masa over the bottom half of the corn husk. 
  • Only the pointy top section will not have masa. 
  • In the center of the masa, add a spoonful of chicken mole.
  • Each corn husk is different. Use your best judgement as to how much chicken to add. 
  • Fold both sides of the corn husks in. 
  • Fold the pointy top inward and toward the center of the corn husk. 
  • Set aside the tamale, standing up so the filling does not come out. 
  • Repeat until done with masa, filling, and corn husks. 
  • Add 1 cup water to a steamer. 
  • Add the tamales into a steamer with the open side up. 
  • Cover with more corn husks. Cook for 1 ½ hours. 
  • Check for water at the 1 hour mark. If it needs more water, add more water to the steamer.
  • The tamales are ready when they peel away from the corn husk easily. 



The chicken mole should be saucy. If it's too thick, add more water and adjust for salt. You can also use more chicken broth instead of water. 
If the tamales do not peel easily from the corn husks, check for water in the steamer, and cook for another 30 minutes
Pro Tips on Making Tamales:
  • Soak the corn husks the day before. They should be pliable before assembling.
  • Have the filling ready to go. 
  • Make the masa for tamales in advance, or buy it at the store.
  • Invite friends to help. 


Calories: 330kcal | Carbohydrates: 30g | Protein: 15g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 25mg | Sodium: 790mg | Fiber: 3g | Sugar: 4g