Mole Negro

Ingredients

• 1 pouch (8 oz) Halietza dehydrated Mole Negro
• 3 cups low sodium chicken broth, plus 1/4 cup for warming the chicken
• 1 rotisserie chicken (about 2 lb), cut into serving pieces
• 1 1/2 cups long grain white rice
• 3 cups water, for the rice
• 1/4 white onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1 tablespoon toasted sesame seeds
• Warm corn tortillas, for serving

Steps

1. Start the rice. Rinse it until the water runs mostly clear and drain well. Heat the oil in a saucepan over medium heat, add the rice with the chopped onion and garlic, and stir for 2 minutes. Add 3 cups of water and the salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave it covered for 5 to 10 minutes.
2. Warm the chicken. Put the pieces in a skillet with 1/4 cup of broth, cover, and heat over low until hot all the way through, 8 to 10 minutes.
3. Make the mole. Warm 3 cups of broth in a saucepan until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon.
4. Fluff the rice. Put a scoop on each plate with a piece of chicken beside it, and ladle on enough mole to cover the chicken completely.
5. Finish with the sesame seeds and serve with warm tortillas.

Ingredients

• 1 pouch (8 oz) Halietza dehydrated Mole Negro
• 6 cups low sodium chicken broth, plus a little more if needed
• 1 1/2 lb boneless, skinless chicken thighs or breasts
• 1/4 white onion
• 1 garlic clove, peeled
• 2 cups masa harina (instant corn masa flour)
• 1/2 cup lard or vegetable shortening, at room temperature
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 packages (1 lb each) frozen banana leaves, thawed
• Kitchen twine (optional)

Steps

1. Put the chicken, onion and garlic in a pot with the 6 cups of broth. Bring to a gentle simmer and cook about 20 minutes, until the chicken is cooked through. Lift it out and shred it with two forks. Strain the broth and keep it warm.
2. Make the mole. Pour 3 cups of the warm broth into a saucepan and heat until it steams, whisk in the mole for 60 to 90 seconds, then simmer 2 to 3 minutes until it is glossy and coats a spoon. Take it off the heat. It thickens as it cools, which helps it stay put inside the tamal.
3. Make the masa. Beat the lard with the baking powder and salt until light and fluffy, about 2 minutes. Add the masa harina in three parts, alternating with about 2 cups of the warm broth, until the dough is soft and spreadable, like thick frosting. A small dab should float in a cup of cold water.
4. Trim the tough rib from the banana leaves and cut twelve squares about 12 inches across. Pass each square over a low gas flame or a hot dry skillet for a few seconds per side, until it turns glossy and bends without cracking.
5. Lay a square flat. Spread about 1/4 cup of masa into a thin rectangle in the center, add a small mound of chicken and spoon on 2 tablespoons of mole. Fold the two long sides over the filling, then fold in the ends to make a flat packet. Tie it with a strip of leaf or twine if it will not stay closed.
6. Line a steamer basket with leaf scraps and set it over simmering water. Stack the tamales flat with the seam side down, cover with more scraps and a tight lid, and steam over medium low heat for 1 hour to 1 hour 15 minutes, adding hot water to the pot as needed. They are done when the masa pulls away cleanly from the leaf. Rest 10 minutes.
7. Rewarm the remaining mole over low heat, whisking in a splash of warm broth to loosen it. Open each tamal on its leaf and spoon mole over the top.