Main Dishes

Shredded Beef Tamales with Mole Sauce

Shredded Beef Tamales with Mole Sauce
Level
Challenging
Prep
45 minutes
Cook
540 minutes
Servings
12 tamales
  • Delicious beef brisket is slow cooked until extra tender and then shredded for these authentic beef tamales. Serve topped with mole sauce for added flavor.
Key Ingredients
Ingredients
Make It
Step 1
Spray cooking spray in slow cooker, covering bottom and 3 inches up the side.
Step 2
Boil 1 cup water in small saucepan; remove from heat. Add coffee granules and Abuelita chocolate tablet. Stir to dissolve.
Step 3
Combine chile powder, 1/2 teaspoon bouillon, cumin and oregano in a small bowl. Stir until all spices are mixed.
Step 4
Sprinkle brisket with spices, covering all sides and place in slow cooker. Add bay leaf and coffee/chocolate mixture.
Step 5
Cook on low for 8 hours (or high for 6 hours).
Step 6
Soak corn husks in water for at least 1 hour.
Step 7
Remove bay leaf, scrape off any excess fat and shred meat with two forks into 1 ½-inch shreds.
Step 8
Place corn husk on a flat surface, pointy side down. Spread ¼ cup masa on husk, 2 tablespoons shredded beef, 1 potato strip and 1 onion strip. Fold sides, overlapping over filling then fold pointy side under. Repeat with remaining filling ingredients.
Step 9
Arrange tamales upright on steamer rack. Fill with hot water to right below the rack.
Step 10
Cover tamales with remaining husks and damp towel; cover with lid. Bring to a boil. Reduce heat to medium, adding water as needed. Steam for 1 hour or until masa pulls away from husk.
Step 11
Place hot water and remaining 1/2 teaspoon bouillon in small saucepan; mix well. Stir in mole until dissolved. Add Abuelita chocolate. Heat over low heat, stirring frequently, for 3 minutes or until chocolate has dissolved and mixture has thickened.
Step 12
Serve mole over tamales; sprinkle with sesame seeds.
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