Mole tamales Recipe - Los Angeles Times

Ingredients

• 2 pounds ripe red tomatoes, quartered
• ½ cup water
• 1 pound mole negro paste, preferably from Guelaguetza
• 2 cups chicken broth
• ¼ teaspoon salt
• 1 tablespoon Oaxacan chocolate (brown sugar can be substituted), grated
• About 1 1/4 cups (¼ kg) lard
• 4 pounds, 6 ounces (2 kg) freshly prepared masa for tamales
• 1 teaspoon baking powder
• 2 to 3 pounds banana leaves, boiled for 8 to 10 minutes to soften
• Prepared mole
• 1 cup salted water (salted with 2 tablespoons sea salt)
• 2 pounds shredded cooked chicken