Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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 $4.79 One serving costs about $4.79

$4.79 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:85%

Spoonacular Score: 85%

 

If you want to add more gluten free and dairy free recipes to your recipe box, Chicken and Vegetarian Tamales With Red Mole Sauce might be a recipe you should try. This recipe serves 8 and costs $4.79 per serving. One serving contains 720 calories, 48g of protein, and 41g of fat. A mixture of mushrooms, ground coriander seed, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. It works best as a main course, and is done in roughly around 45 minutes. It is a rather pricey recipe for fans of Mexican food. It is brought to you by Foodista. Not a lot of people made this recipe, and 3 would say it hit the spot. Overall, this recipe earns a spectacular spoonacular score of 85%. Similar recipes include Chicken enchiladas with red mole sauce, Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce, and Lamb In Red Mole Sauce.

Tamales can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. The Tudor Wines Tondre Reserve Santa Lucia Highland Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 75 dollars per bottle.

Tudor Wines Tondre Reserve Santa Lucia Highland Pinot Noir

Earthy in a pleasant way - the fruit character is closer to plum than cherries. The mouth is sweet and delicious with hints of cola and baking bread.

» 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 cups
0.25 cups 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  cinnamon
cinnamon
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  chiles
chiles
5
5  guajillo chiles
guajillo chiles
6
6  chicken breasts
chicken breasts
4
4  bay leaves
bay leaves
3
3  garlic cloves
garlic cloves
0.5 cups
0.5 cups 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 lb
2 lb corn
corn
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
1  zucchini
zucchini
1
1  poblano pepper
poblano pepper
0.75 cups
0.75 cups leeks
leeks
0.33 cups
0.33 cups 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 cups olive oil
0.25 cups
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  cinnamon
1
cinnamon
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  chiles
6
chiles
5  guajillo chiles
5
guajillo chiles
6  chicken breasts
6
chicken breasts
4  bay leaves
4
bay leaves
3  garlic cloves
3
garlic cloves
0.5 cups corn oil
0.5 cups
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 lb corn
2 lb
corn
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  zucchini
1
zucchini
1  poblano pepper
1
poblano pepper
0.75 cups leeks
0.75 cups
leeks
0.33 cups cilantro
0.33 cups
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: $4.87
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 cinnamon
½ teaspoons ground coriander seed
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
6 chiles
5 guajillo chiles
6 chicken breasts
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
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 zucchini
1 poblano pepper
¾ cups leeks
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
$0.20
$0.38
$1.71
$0.79
$0.49
$0.09
$0.02
$2.92
$1.06
$0.06
$0.20
$1.03
$0.73
$1.52
$3.78
$0.33
$2.63
$0.56
$1.06
$0.25
$0.18
$0.13
$0.13
$0.06
$0.23
$38.94

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
719 Calories
47g Protein
40g Total Fat
51g Carbs
63% Health Score
Limit These
Calories
719
36%

Fat
40g
63%

  Saturated Fat
4g
31%

Carbohydrates
51g
17%

  Sugar
14g
16%

Cholesterol
108mg
36%

Sodium
4726mg
206%

Get Enough Of These
Protein
47g
96%

Vitamin B3
24mg
122%

Vitamin A
6095IU
122%

Vitamin B6
2mg
110%

Vitamin C
84mg
102%

Selenium
64µg
93%

Phosphorus
657mg
66%

Vitamin E
9mg
65%

Manganese
1mg
62%

Potassium
1829mg
52%

Vitamin B5
4mg
46%

Fiber
11g
46%

Vitamin K
46µg
44%

Vitamin B2
0.71mg
42%

Magnesium
157mg
39%

Iron
7mg
39%

Copper
0.67mg
34%

Vitamin B1
0.42mg
28%

Zinc
3mg
23%

Folate
83µg
21%

Calcium
129mg
13%

Vitamin B12
0.36µg
6%

Vitamin D
0.29µg
2%

covered percent of daily need

Related Recipes