Made two types of tamalesfor the Cook-in, a Pepper Jack and Creamed
Corn and Smoked Chicken Mole.
5 lbs prepared masa
2 whole roasting chickens
1 lb Pepper jack cheese
1can creamed corn
Dona Maria's Mole
Corn husks
Mojo Criollo
Chicken stock
Spatchcock chickens and marinate in mojo criollo(or mojo chipotle) for
a day or two. Smoke at 250 until 160° at the breast. Mesquite lump
with hickory for smoke. Cool cooked chickens and remove meat.
Soak husks in water.
Shred 1 lb of pepper jack
Mix approximately a half a can of creamed corn into 2.5 lbs of masa.
Mix until blended. Spread mix on corn husks and top with pepper jack.
Roll and fold.
Chop a couple of pounds of chicken and add to saute pan with hot oil.
Fry slightly and mash with spoon to break up pieces. Mix chicken stock
and moles base, add to cooking chicken. Simmer on low for about an
hour, stirring/mashing occasionally to break down pieces.
Using remaining masa and cooled mole chicken, fill additional husks.
Bring chicken stock to a boil in large stock pot with steamer insert.
Add tamales and steam on low for approximately 2 hours. Enjoy with a
squeeze of lime and shot of hot sauce.