Village yellow mole and black bean tamales (Abigail Mendoza)
Rick Bayless · ♥ 572 likes · 21.8K views · 24 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- blue corn masa
- yellow mole
- poached chicken
Roll a ball of salted blue corn masa and flatten it thin in a wooden tortilla press.
- fresh leaf from the corn plant
- small black bean from San Miguel del Valle
Top with a generous spoon of yellow mole and a couple of shreds of poached chicken, fold in the sides and wrap in a large fresh corn-plant leaf folded in a set pattern.
- epazote
- avocado leaf
- white corn masa
- soaked corn husk
Variation: For black bean tamales, press a white corn tortilla, top with black bean paste seasoned with epazote and avocado leaf, fold the sides in, set a bean-dipped avocado leaf on one side, place in a soaked corn husk, add another avocado leaf and another husk on top.
Steam in a large earthenware olla over a wood fire on a reed rack above simmering water, blue corn tamales first, about 20 minutes.