Tamarindo Mole Breakfast Tamales

Instructions

1. 1

   Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet for 1-2 minutes per side until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water. Let soak for 30 minutes.

   ~35 min
2. 2

   While chiles soak, roast tomatoes, onion, and garlic in a dry skillet until softened and slightly charred. Peel garlic.

   ~20 min
3. 3

   Toast almonds and pumpkin seeds in the dry skillet until lightly golden. Add cinnamon stick and cloves, toasting for another minute until fragrant. Toast cumin seeds until aromatic.

   ~5 min
4. 4

   Drain the soaked chiles, reserving about 1 cup of soaking liquid. In a food processor, combine the soaked chiles, roasted tomatoes, onion, garlic, tamarind paste, toasted nuts and seeds, cinnamon, cloves, and cumin. Add 1 cup of chicken broth. Blend until a smooth paste forms. If too thick, add a little more broth or reserved chile soaking liquid.

   ~10 min
5. 5

   Pour the mole paste into a saucepan. Add the remaining chicken broth. Bring to a simmer over medium heat, stirring occasionally. Cook for 20-30 minutes, allowing flavors to meld and sauce to thicken slightly. Season with salt to taste.

   ~30 min
6. 6

   Prepare the tamale masa: In a large bowl, whisk together masa harina, baking powder, and salt. In a separate bowl, beat vegetable shortening until light and fluffy.

   ~5 min
7. 7

   Gradually add the masa harina mixture to the shortening, alternating with the warm water, mixing until a soft, pliable dough forms. The dough should be light and fluffy, and hold its shape when a small piece is dropped into water (it should float).

   ~10 min
8. 8

   Prepare banana leaves: If using dried leaves, soak them in hot water until pliable. Rinse fresh leaves. Cut into 8-10 inch squares.

   ~5 min
9. 9

   To assemble tamales: Spread about 2-3 tablespoons of masa onto the center of a prepared banana leaf square, spreading it into a thin layer. Spoon 2-3 tablespoons of the tamarindo mole over the masa. Fold the banana leaf to enclose the filling, creating a neat package.

   ~15 min
10. 10

    Steam the tamales: Arrange tamales upright in a steamer basket over a pot of boiling water. Ensure tamales do not touch the water. Cover and steam for 60-75 minutes, or until the masa is firm and pulls away easily from the banana leaf.

    ~75 min
11. 11

    Let tamales rest for 10 minutes before serving.

    ~10 min