Chicken Tamales with Pumpkin Mole Recipe - (4.5/5)

Ingredients

• For the chicken:
• Makes 20 tamales
• 1 whole chicken
• 14 cups water
• 4 cloves garlic
• 1 onion, quartered
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 3 sprigs oregano
• 1 bay leaf
• For the pumpkin mole:
• 2 dried mulato or ancho chiles, stemmed and seeded
• 1 onion, cut in eighths
• 3 cloves garlic
• 1/4 cup pecan halves
• 1 star anise pod
• 1/4 cup golden raisins
• 1 tablespoon fresh oregano leaves
• 1 (15-ounce) can pumpkin purée
• 4 cups chicken stock (from poaching chicken), divided
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil or lard
• For the masa:
• 3 1/2 cups Maseca instant corn flour
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1 1/4 cups vegetable shortening or lard
• 5 cups chicken stock (from poaching chicken)
• To assemble:
• 20 dried corn husks, at least 6 inches wide at the bottom