I come from a Mexican family so food is a big part of our culture. Mole is one of the dishes that’s reserved for holidays, festivities, and get togethers. But thankfully, it doesn’t have to be that way!
The Doña Maria mole is super convenient (and comes in a cool glass container) and gives you options. You can go the simple route and make traditional mole. But you can mix it up! Doña Maria has plenty of recipes on their site so check it out if you’re drawing a blank. My mom is the master chef in my family and she’s so creative so I recruited her to create a fun recipe. Something I grew up eating are tamales! Just like mole, they’re usually reserved for special occasions, but why not have them everyday. Combining tamales and mole was the best decision ever, because it was so good!
Here is my Doña Maria recipe!
- 3 Pounds of Already Prepared Masa Harina
- 1 Pack of Corn Husks
- 1 Doña Maria Mole
- 2 Pounds of Boneless Chicken
- 1 Tablespoon of Salt
- Start by cooking the chicken and and adding the salt.
- Once the chicken is soft, start pulling it apart.
- Put the corn husks in a container with warm water so they can get soft. When done, set them aside.
- Put a pot on the stove and follow the directions on the Doña Maria Mole jar.
- When the mole is done, grab a corn husk spread the masa harina (dough) and add 2 tablespoons of mole in the center. (Or as much as you like)
- Put the tamales in a steamer and let them steam for an hour and a half.
Check out a short video where my mom helped me make some!