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.