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Chicken and Vegetarian Tamales With Red Mole Sauce

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $7.98 One serving costs about $7.98 One serving costs about $7.98

$7.98 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner Mexican
spoonacular Score:90%

Spoonacular Score: 90%

 

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Chicken and Vegetarian Tamales With Red Mole Sauce at home. This main course has 1471 calories, 62g of protein, and 75g of fat per serving. This gluten free and dairy free recipe serves 8 and costs $7.98 per serving. This recipe from Foodista has 3 fans. If you have garlic powder, mulato chiles, leeks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is super. Try Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce, Little Red Mole Sauce, and Lamb In Red Mole Sauce for similar recipes.

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Tamales. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Barefoot Cellars Pinot Noir Wine. It has 5 out of 5 stars and a bottle costs about 13 dollars.

Barefoot Cellars Pinot Noir Wine

Barefoot Pinot Noir is fruity and elegant with delightful red fruit & lavender aromas that excite before the first sip! Subtle oak notes lift the Bing cherry and raspberry flavors. Enjoy the lingering, silky finish.

» Get this wine on Amazon.com

Ingredients

Servings:
5
5  roma tomatoes
roma tomatoes
2 small
2 small diced onions
diced onions
4
4  whole garlic cloves
whole garlic cloves
0.25 cup
0.25 cup olive oil
olive oil
1.5 tsps
1.5 tsps cumin
cumin
1 tsp
1 tsp salt
salt
2 Tbsps
2 Tbsps pumpkin seeds
pumpkin seeds
1 Tbsp
1 Tbsp sesame seeds
sesame seeds
1
1  taza cinnamon chocolate disc
taza cinnamon chocolate disc
0.5 tsps
0.5 tsps ground coriander seed
ground coriander seed
1 Tbsp
1 Tbsp unsweetened cocoa powder
unsweetened cocoa powder
1 tsp
1 tsp cinnamon
cinnamon
6
6  mulato chiles
mulato chiles
5
5  guajillo chiles
guajillo chiles
6
6  chicken breasts
chicken breasts
4
4  bay leaves
bay leaves
4
4  bay leaves
bay leaves
3
3  garlic cloves
garlic cloves
0.5 cup
0.5 cup corn oil
corn oil
5 Tbsps
5 Tbsps chili powder
chili powder
2 Tbsps
2 Tbsps ground cumin
ground cumin
2 Tbsps
2 Tbsps garlic powder
garlic powder
0.5 Tbsps
0.5 Tbsps black pepper
black pepper
1 Tbsp
1 Tbsp salt
salt
2 pounds
2 pounds corn masa
corn masa
3 Tbsps
3 Tbsps paprika
paprika
3 Tbsps
3 Tbsps salt
salt
0.5 Tbsps
0.5 Tbsps ground cumin
ground cumin
3 Tbsps
3 Tbsps chili powder
chili powder
3 Tbsps
3 Tbsps garlic powder
garlic powder
2 cups
2 cups corn oil
corn oil
5 cups
5 cups vegetable broth
vegetable broth
2 Tbsps
2 Tbsps olive oil
olive oil
1 pts
1 pts mushrooms
mushrooms
1 pts
1 pts mushrooms
mushrooms
1
1  zucchini
zucchini
1
1  poblano pepper
poblano pepper
0.75 cup
0.75 cup leeks
leeks
0.33 cup
0.33 cup cilantro
cilantro
0.33 cup
0.33 cup cilantro
cilantro
1.5 tsps
1.5 tsps chili powder
chili powder
1 tsp
1 tsp cumin
cumin
1 tsp
1 tsp black pepper
black pepper
1 tsp
1 tsp cayenne pepper
cayenne pepper
5  roma tomatoes
5
roma tomatoes
2 small diced onions
2 small
diced onions
4  whole garlic cloves
4
whole garlic cloves
0.25 cup olive oil
0.25 cup
olive oil
1.5 tsps cumin
1.5 tsps
cumin
1 tsp salt
1 tsp
salt
2 Tbsps pumpkin seeds
2 Tbsps
pumpkin seeds
1 Tbsp sesame seeds
1 Tbsp
sesame seeds
1  taza cinnamon chocolate disc
1
taza cinnamon chocolate disc
0.5 tsps ground coriander seed
0.5 tsps
ground coriander seed
1 Tbsp unsweetened cocoa powder
1 Tbsp
unsweetened cocoa powder
1 tsp cinnamon
1 tsp
cinnamon
6  mulato chiles
6
mulato chiles
5  guajillo chiles
5
guajillo chiles
6  chicken breasts
6
chicken breasts
4  bay leaves
4
bay leaves
4  bay leaves
4
bay leaves
3  garlic cloves
3
garlic cloves
0.5 cup corn oil
0.5 cup
corn oil
5 Tbsps chili powder
5 Tbsps
chili powder
2 Tbsps ground cumin
2 Tbsps
ground cumin
2 Tbsps garlic powder
2 Tbsps
garlic powder
0.5 Tbsps black pepper
0.5 Tbsps
black pepper
1 Tbsp salt
1 Tbsp
salt
2 pounds corn masa
2 pounds
corn masa
3 Tbsps paprika
3 Tbsps
paprika
3 Tbsps salt
3 Tbsps
salt
0.5 Tbsps ground cumin
0.5 Tbsps
ground cumin
3 Tbsps chili powder
3 Tbsps
chili powder
3 Tbsps garlic powder
3 Tbsps
garlic powder
2 cups corn oil
2 cups
corn oil
5 cups vegetable broth
5 cups
vegetable broth
2 Tbsps olive oil
2 Tbsps
olive oil
1 pts mushrooms
1 pts
mushrooms
1 pts mushrooms
1 pts
mushrooms
1  zucchini
1
zucchini
1  poblano pepper
1
poblano pepper
0.75 cup leeks
0.75 cup
leeks
0.33 cup cilantro
0.33 cup
cilantro
0.33 cup cilantro
0.33 cup
cilantro
1.5 tsps chili powder
1.5 tsps
chili powder
1 tsp cumin
1 tsp
cumin
1 tsp black pepper
1 tsp
black pepper
1 tsp cayenne pepper
1 tsp
cayenne pepper

Equipment

paper towels
paper towels
sauce pan
sauce pan
blender
blender
sieve
sieve
bowl
bowl
paper towels
paper towels
sauce pan
sauce pan
blender
blender
sieve
sieve
bowl
bowl


Instructions

On day 1, take a whole bag of dried corn husks and soak in cold water. It you want to make on the same day, it can be soaked for up to an hour, otherwise they can soak overnight. When removing from water, dry each husk with a paper towel and set aside. Fry 5 roma tomatoes, 2 small onions, 4 garlic cloves in 1/4 cup olive oil for 10 minutes or until the skins on the tomato start falling off. Cool mixture and remove tomatoe skins. See pic below. Next, take 6 chile ancho peppers and 5 chile guajillo peppers and remove stems and remove seeds. Wash the peppers over cold water and dry. On a medium high, toast the peppers until a litle brown on the skin for about 5 minutes. Remove from heat. Place in a bowl and cover with hot water for 30 minutes. Meanwhile, toast 2 Tbsp of pumpkin seeds and 1 Tbsp of sesame seeds until browned. Place in a coffee grinder and grind until it looks like a seed meal. After the thirty minutes have passed, drain the peppers and place tomato mixture, peppers, and 4 cups of vegetable broth or chicken broth in a blender. Liquefy the mixture and pass through sieve. Sauce should be in a saucepan after going through sieve. Add 1 1/2 tsp cumin, 1 1/2 tsp salt, seed meal, 1/4 cup Taza cinnamon/chocolate pieces, 1/2 tsp ground coriander seeds, 1 Tbsp unsweetened cocoa powder, 1 tsp cinnamon. Simmer mixture for 30 minutes. Boil 6 chicken breasts with 4 bay leaves and 3 garlic cloves for 20 minutes. Remove from heat and drain water. Cool and shred chicken. In a separate sauce pan, heat 1/2 cup corn oil, 5 Tbsp chili powder, 2 Tbsp cumin, 2 Tbsp garlic powder, 1/2 Tbsp black pepper, 1 Tbsp salt. Heat for 5 minutes and then pour over chicken and mix thoroughly. Cool and cover and refrigerate. In a separate bowl, add 2 pounds of instant corn masa and place the following spices: 3 Tbsp paprika, 3 Tbsp salt, 1/2 Tbsp cumin, 3 Tbsp Chili Powder, 3 Tbsp garlic powder. Mix flour and spices well. Add 2 cups of corn oil to flour mixture. After incorporating oil, slowly incorporate 5 cups of vegetable broth. I use my hands so I can get a good arm work out. It is a lot of dough, but I guess it can be done on a dough hook on your Kitchen Aid. Saute the vegetarian filling for 10 minutes. On day 2, assemble the tamales. It is so much faster if you add the masa to all the husks first and then add the filling. Cover 2/3 of the wider portion of the husk leaving the 1/3 space from the narrower section on top and side. Masa should be 1/2 inch thick. Add 1 to 1 1/2 Tbsp of chicken depending on size of corn husk. Add 2 Tbsp of veggies to 12 tamales. Roll each tamale, without overlapping the corn husk, then fold the bottom portion to seal each tamale. The sealed section should be facing down. It is like a taco on the inside. Place in a double steamer with water that does not overflow into the steamer. The tamales cook for 2 hours, so continue to check the water and refill as to prevent evaporation. After 2 hours, remove tamale from steamer, let cool on a plate for 3-5 minutes and remove corn husk and serve. Add mole sauce and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.34
Ingredient
5 roma tomatoes
2 smalls diced onions
4 whole garlic cloves
¼ cups olive oil
1.5 teaspoons cumin
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 taza cinnamon chocolate disc
½ teaspoons ground coriander seed
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
6 mulato chiles
5 guajillo chiles
6 chicken breasts
4 bay leaves
4 bay leaves
3 garlic cloves
½ cups corn oil
5 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
½ tablespoons black pepper
1 tablespoon salt
2 pounds corn masa
3 tablespoons paprika
3 tablespoons salt
½ tablespoons ground cumin
3 tablespoons chili powder
3 tablespoons garlic powder
2 cups corn oil
5 cups vegetable broth
2 tablespoons olive oil
1 pint mushrooms
1 pint mushrooms
1 zucchini
1 poblano pepper
¾ cups leeks
⅓ cups cilantro
⅓ cups cilantro
1.5 teaspoons chili powder
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon cayenne pepper
Price
$1.16
$0.31
$0.27
$0.64
$0.20
$0.36
$0.31
$0.14
$0.06
$0.08
$0.08
$2.39
$0.31
$12.02
$0.08
$0.08
$0.20
$0.38
$1.71
$0.79
$0.49
$0.09
$0.02
$1.62
$1.06
$0.06
$0.20
$1.03
$0.73
$1.52
$30.00
$0.33
$2.63
$2.63
$0.56
$1.06
$0.25
$0.18
$0.18
$0.13
$0.13
$0.06
$0.23
$66.74

Nutritional Information

Quickview
1484 Calories
63g Protein
74g Total Fat
143g Carbs
90% Health Score
Limit These
Calories
1484k
74%

Fat
74g
115%

  Saturated Fat
4g
31%

Carbohydrates
143g
48%

  Sugar
19g
22%

Cholesterol
108mg
36%

Sodium
29284mg
1273%

Get Enough Of These
Protein
63g
127%

Vitamin B3
35mg
180%

Vitamin B1
2mg
136%

Vitamin B6
2mg
132%

Selenium
85µg
123%

Vitamin A
5774IU
115%

Vitamin B2
1mg
106%

Vitamin C
79mg
96%

Phosphorus
863mg
86%

Iron
15mg
86%

Manganese
1mg
80%

Fiber
19g
79%

Folate
304µg
76%

Magnesium
239mg
60%

Potassium
2072mg
59%

Vitamin E
8mg
59%

Copper
1mg
51%

Vitamin B5
4mg
49%

Vitamin K
45µg
43%

Zinc
5mg
34%

Calcium
282mg
28%

Vitamin B12
0.39µg
6%

Vitamin D
0.41µg
3%

covered percent of daily need

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