How to Make Mexican Tamales with Mole, Part 1
Epicurious's Around the World in 80 Dishes takes you to Oaxaca, Mexico, with a demonstration of an authentic recipe for Turkey Tamales with Mole Negro, prepared by Chef Iliana de la Vega of The Culinary Institute of America.
Released on 5/28/2009
|Starring:||Iliana de la Vega and Tanya Steel|
Hi, I'm Tanya Steel from epicurious.com
and you're watching Around the World in 80 Dishes.
Today, we're doing the cuisines of Mexico,
and I'm here with my friend,
Chef Iliana de la Vega,
and she's gonna show me how to make Turkey Tamales
with Mole Negro,
and this is a specialty of Oaxaca, is that correct?
Yeah, that's right.
And Oaxaca's cuisine is really famous for moles,
is that right? Hm-Mm.
And tamales, obviously, is just indigenous
Is it really complicated?
No, it is not.
It's not. You will see it is not.
Okay, great, all right. All right.
Okay, we'll start, you know, with lard,
so we have a little bit of lard.
Okay-- That's important.
Sorry, but that's important.
Just regular lard,
like the Crisco, Regular lard,
that you can use? That's shortening.
That's vegetable shortening.
We're using pork lard, in this case,
but you can also use the shortening,
if you like. Okay.
You know, many people think that they can do
a good tamale with,
for example, with butter or oil,
well, you can get close to a good tamale,
but this is really essential.
It's crucial, okay.
So we will just whip up the lard a little bit,
to make it fluffier, okay?
There we go, okay.
we do that, let's work here.
We have masa.
This is rehydrate masa.
If you have a tortillaria near your home,
you can go and buy masa all ready to put,
and you skip this step, okay?
So we need to reconstitute the masa,
so add water,
can you help me?
Add a little bit of water. Yes, okay.
Adding water better and I will get my hands dirty.
We need to make like a play-doh.
Okay, a little bit more. Okay.
I will add a little bit of salt into this.
Once you're steaming it, most of the salt,
and even the lard, will go into the water.
Okay, so you don't really ...
You know, you really need to over-salt them a little bit,
so don't feel afraid
of salting here, Oh, okay.
otherwise, your tamales will be tasteless.
So add salt.
Add plenty. A little water?
Little by little, you know, add the water.
You need to feel the masa.
And I'm also mixing in a little bit of baking powder
to fluff them up.
A little bit more water,
you know. Wow, that's so interesting.
There we go.
Okay, so we're getting very close to that.
Probably a little bit more water
will be fine Okay.
but just a little, you know.
Is it always good to put it in the bottom?
There you go.
We're getting here close to what we need,
so the lard is getting ...
It has to be shiny so I will speed up
just a little bit.
Okay, it's shiny now.
Can you tell?
It is shiny.
It looks exactly like a meringue.
And if you didn't have a stand mixer,
could you do it with a hand-held mixer?
It just is easier (laughs).
Yes, yeah, yeah.
Okay, now we'll start breaking the masa,
and incorporating into this, okay?
Little by little.
So we're getting through this.
Let me just turn it off now,,
and bring it out.
Now work with this, okay?
Oh, wow, okay.
So bring it from here.
So it's a wet dough,
right now? Exactly, uh-huh.
We will need to incorporate a little bit of a broth,
but I will do it here in front so it will be easier
to do it.
We cooked turkey for this one.
It doesn't really matter. And it's also just easy
to buy chicken broth at the store.
Ready made. But we cook the turkey,
or we cook the chicken, and that's the broth we use,
so you don't need to buy extra.
So let me just scrape this.
Mixing it well.
So it looks kind of
a little bit smooth, Yeah.
but let's have just, probably,
just a little bit.
For this dough, for this masa, these kind of tamales,
we need a not too thick masa,
more like spreadable, a little bit more liquid-y.
Just a little and we're done.
There we go.
I think we're fine with this.
Well, this looks really good.
Kind of smooth.
Yeah, very smooth.
Oh, very wet.
That's what we want.
Okay, so this is ready.
Let's put it on the side,
and let's mix in here.
We have mole paste.
You can make your own mole.
You know, and taking all the work of making it,
or you can buy store-bought and just reconstitute it
with a little bit of broth,
Or-- the same broth
that you use for, you know,
cooking your meat.
Okay, so we have the turkey that we cooked.
And how did we cook the turkey?
Okay, in boiling water with onion, garlic,
Add the turkey piece whatever,
you know, you have a breast,
or whatever, Yeah.
you just put it there.
Once it's boiling, the water,
you turn it down to very minimum
so you keep simmering until it's done.
Okay, until it's kind of really soft?
Really soft and you can pull it apart.
We don't want to shred it for this dish, okay?
It's that, you see, it's kind of chunky.
So that's what we want.
So we are mixing this,
the turkey chunks, pieces, into the mole.
It will be well-coated.