Black Mole Tamales

Step 1

Soak the 12 corn husks in hot water until pliable, about 30 minutes. Drain and pat dry.

Step 2

In a large bowl, mix 2 cups masa harina, 1 tsp baking powder, and 1 tsp salt. Stir in 1.5 cups chicken broth until a soft dough forms.

Step 3

In another bowl, beat 0.5 cup lard or shortening until fluffy, then beat into the masa dough until light and spongy, about 3 minutes.

Step 4

Spread about 2 tbsp of masa onto the center of each husk, leaving a 1-inch border. Spoon 2 tbsp of black mole sauce down the middle.

Step 5

Fold the sides of the husk over the filling, then fold up the bottom. Tie with a strip of husk if needed.

Step 6

Place tamales upright in a steamer basket, open ends up. Steam over 1 inch of water, covered, until masa pulls away from husk, about 1 hour.

Step 7

Let tamales rest 10 minutes before serving. Unwrap and enjoy warm.