Smoked Duck & Poblano Tamales with Mole Negro Drizzle
These sophisticated tamales feature tender, smoky duck confit and earthy poblano peppers, all wrapped in a rich masa dough. They are bathed in a complex, homemade mole negro, offering layers of sweet, savory, and spicy notes for an unforgettable Mexican dinner.
Prep Time
360 min
Difficulty
Hard
Servings
12
Calories
650 kcal
Instructions
- 1
Prepare the duck confit: Season duck legs generously with salt and black peppercorns. Place in a Dutch oven with peeled garlic cloves and thyme sprigs. Cover with duck fat and cook in a preheated oven at 300°F (150°C) for 2.5 to 3 hours, until very tender. Let cool in the fat, then shred the duck meat.
~210 min - 2
Roast the poblano peppers and onion: Char poblano peppers over an open flame or under the broiler until blackened on all sides. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel, deseed, and chop the poblanos. Roast the white onion until softened and slightly charred, then chop.
~30 min - 3
Soak the corn husks in hot water for at least 30 minutes until pliable. Drain and pat dry.
~40 min - 4
Prepare the masa dough: In a large bowl, combine masa harina, chicken broth, baking powder, and salt. Mix until a soft, cohesive dough forms. In a separate bowl, beat the lard until fluffy, then gradually incorporate it into the masa dough, mixing until smooth and well combined.
~10 min - 5
Assemble the tamales: Spread a thin layer of masa dough onto each soaked corn husk. Top with shredded duck confit, chopped poblano peppers, and roasted onion. Fold the corn husk to enclose the filling.
~20 min - 6
Steam the tamales: Arrange the tamales upright in a steamer basket over simmering water. Cover and steam for 45-60 minutes, or until the masa is firm and pulls away easily from the husk.
~60 min - 7
Prepare the mole negro: Toast the dried chilies in a dry skillet until fragrant, about 2 minutes per side. Remove stems and seeds. Toast almonds, pumpkin seeds, and sesame seeds separately until golden. Toast cinnamon, cloves, peppercorns, cumin, and coriander seeds until fragrant.
~15 min - 8
Boil tomatoes, garlic, and onion in water until softened. Drain.
~15 min - 9
Blend all toasted ingredients, boiled vegetables, and Mexican chocolate with vegetable oil and chicken broth until very smooth. Strain the mole through a fine-mesh sieve into a saucepan. Simmer for 20-30 minutes, stirring occasionally, until thickened.
~30 min - 10
Serve the tamales hot, drizzled generously with the mole negro sauce.
Tips
- For easier prep, you can use pre-made duck confit if available.
- The mole negro can be made a day in advance and reheated. It intensifies in flavor overnight.
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