Tamales From Start to Finish-Photo2


Make the Filling:

  1. Place the chicken, onion, garlic, salt, and peppercorns in a medium pot. Pour in 4 cups water and bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the chicken is very tender, about 40 minutes.
  2. Remove from the heat, take out the chicken pieces with a slotted spoon or tongs, and place them in a bowl to cool. Strain the broth through a sieve and skim off the fat as best you can. You should have about 3½ cups of broth. Add some water, if needed, to make 3½ cups. Once the chicken is cool enough to handle, pull the meat off the bones and shred it into small strands. Discard the bones.
  3. Pour 1 cup of the reserved chicken broth into a small pot and bring to a boil. Lower the heat to low and add the mole paste and chile peppers. Stir until the paste has completely dissolved into the liquid. Remove from heat and mix in the shredded chicken.  Scoop into a bowl and set aside to cool.