Tamales De Mole Poblano Food

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
• Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
• Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

CHICKEN MOLE POBLANO

Steps:

• For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
• Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
• Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
• Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

MOLE POBLANO

Steps:

• For the Lomo Saltado:
• Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
• In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
• In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
• Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

TAMALES DE FRIJOLES NEGROS CON MOLE

Steps:

• Cocina la cebolla en aceite caliente en una sartén mediana a fuego medio durante 10 min. o hasta que esté caramelizada, revolviendo de vez en cuando. Incorpora los frijoles.
• Corta papel aluminio en 24 trozos de 8x6 pulgadas y haz lo mismo con las hojas de plátano. Cubre el fondo de una vaporera con las hojas de plátano restantes.
• Disuelve el cubito de caldo en el agua tibia en un tazón grande. Añade la masa harina, la manteca y la crema agria; mezcla todo bien. Divide la masa por la mitad.
• Forma un rectángulo de 12x10 pulgs. con la masa y cólocalo sobre una hoja de envoltura plástica de 16x14 pulgs. Esparce 1/2 taza de mezcla de frijoles sobre la masa y cúbrelos con 1/2 taza de mozzarella. Enrolla la masa bien, empezando por uno de los lados largos de la masa, y usando la envoltura plástica para ayudarte a enrollar la masa. (Asegúrate de que el plástico no quede enrollado dentro de la masa). Haz lo mismo para formar el segundo tronco. Desecha la envoltura plástica.
• Corta cada tronco en rebanadas de 1 pulg. de grosor. Pon 1 rebanada al centro de cada trozo de hoja de plátano; dobla la hoja de plátano por la mitad a lo largo y luego, dobla ambos extremos cortos de la hoja hasta cubrir completamente el relleno. Envuelve los tamales en papel aluminio.
• Pon los tamales en la vaporera; tápala. Cuécelos al vapor durante 1 hora o hasta que el relleno se despegue de las hojas de plátano, agregando más agua a la vaporera, si fuera necesario. Sirve los tamales con el mole.

TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

TAMALES DE MOLE POBLANO

Steps:

• Thoroughly thaw the banana leaves, taking care not to break the leaves when unfolding them. Place the leaves on a cutting board and use a sharp knife to remove the hard center rib. Using a moist towel, clean the leaves. Reserve a few leaves and cut the rest crosswise into 10-by-12-inch rectangles.
• Place the masa in a bowl. Spoon some of the residual oil from the mole that separated while frying into the masa-just enough to slightly color the masa. Mix in the lard and knead for about 10 minutes, adding enough chicken broth to form a soft dough. Continue kneading for an additional 10 to 15 minutes. Season to taste with salt.
• Arrange a banana leaf rectangle, smooth side down, on a work surface and top with a large spoonful of masa. Spread the masa to cover the entire leaf with a thin, even layer. Place three pieces of chicken in the center of the leaf and cover with two tablespoons of mole. Fold in thirds, as if folding a letter, then tuck the ends under. Repeat with remaining banana leaves, chicken, and mole.
• Fill a large steamer or tamalera with salted water to just below the steamer rack and bring to a boil. Arrange the tamales in a crisscross pattern on the rack, leaving enough space between them to allow steam to circulate. Cover the tamales with the reserved banana leaves and cover the pot with a lid. Steam the tamales at a full boil for about 1 hour and serve.