Smoked Mole Poblano Tamale Bites with Candied Pepitas
These sophisticated bites offer a complex interplay of smoky, salty, and sweet flavors. Tender masa dough infused with rich mole poblano encases a savory filling, all crowned with crunchy, caramelized pepitas.
Prep Time
180 min
Difficulty
Hard
Servings
24
Calories
220 kcal
Instructions
- 1
Remove stems and seeds from dried chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Soak in hot water for 30 minutes.
~35 min - 2
Roast tomato, onion, and garlic until softened and slightly charred. Peel tomato and onion.
~20 min - 3
Toast almonds, pepitas, and sesame seeds separately in a dry skillet until fragrant. Toast cinnamon stick, cloves, peppercorns, cumin seeds, and coriander seeds until fragrant.
~15 min - 4
In a food processor, combine soaked chiles (with some soaking liquid), roasted vegetables, toasted nuts and seeds, and spices. Process until smooth, adding more soaking liquid as needed to form a thick paste.
~5 min - 5
In a saucepan, heat 1 tablespoon of oil (not listed, but implied for cooking). Add the mole paste and cook over medium-low heat for 10 minutes, stirring constantly. Stir in Mexican chocolate and cook until melted and incorporated.
~15 min - 6
Cook chicken thighs in the mole sauce until tender and shreddable. Shred chicken and mix back into the mole sauce.
~45 min - 7
Soak corn husks in warm water until pliable.
~30 min - 8
In a large bowl, combine masa harina, lard or shortening, baking powder, and salt. Gradually add warm water or broth, mixing until a soft dough forms. Knead for 5 minutes.
~10 min - 9
Spread 1-2 tablespoons of masa dough onto each softened corn husk, forming a thin layer. Spoon about 1 tablespoon of the mole chicken filling onto the masa.
~15 min - 10
Fold the corn husks to enclose the filling, creating tamale packets. Secure with kitchen twine if necessary.
~5 min - 11
Steam the tamales in a steamer basket over boiling water for 45-60 minutes, or until the masa is firm and cooked through.
~60 min - 12
While tamales are steaming, make candied pepitas: In a medium saucepan, combine sugar and water. Heat until sugar dissolves. Add pepitas and cook, stirring, until syrupy and pepitas are coated. Spread on parchment paper to cool and harden.
~15 min - 13
Once cooled slightly, unwrap tamales. Optionally, use a kitchen torch to lightly toast the surface of the tamales for extra texture and smoky flavor.
~5 min - 14
Serve tamale bites immediately, garnished with candied pepitas.
Tips
- For a smoother mole, you can strain it through a fine-mesh sieve after processing.
- Tamales can be made ahead and reheated by steaming for 20-30 minutes.
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