Duck Tamales With Mole Sauce Recipes

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DUCK TAMALES WITH MOLE SAUCE



Duck Tamales With Mole Sauce image

Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here, duck serves as the filling in tamales smothered in mole sauce. It's a rich, satisfying dish for a weekend project.

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 18

3 dried ancho chilies
2 plum tomatoes
2 fresh tomatilloes, husked
2 cloves garlic, peeled
2 cups duck or veal stock
1 teaspoon dried oregano
2 teaspoons canela or cinnamon
Pinch of ground cloves
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 ounces unsweetened chocolate, cut into small pieces
Pinch of sugar
2/3 cup duck confit fat, chilled (see recipe)
Duck confit (see recipe)
2 cups masa harina (an instant cornmeal preparation available in specialty food stores)
1 1/3 cups warm water
Salt to taste
16 cornhusks, soaked in warm water, or cooking parchment

Steps:

  • To make the mole sauce, cover the ancho chilies with boiling water, and allow to soak until soft. Remove the seeds, and chop the chilies.
  • Spear the tomatoes and tomatilloes with a fork and roast over an open flame until the skins begin to blacken. Chop and place in a food processor.
  • Roast the garlic by holding it on a fork over the flame until lightly browned. Add to the food processor, along with the duck or veal stock, chilies, oregano, canela or cinnamon, cloves, pepper and allspice. Puree this mixture.
  • Transfer the mixture to a saucepan, and simmer 15 to 20 minutes. Add the chocolate and sugar, and stir just until melted.
  • To make the tamales, remove 3 tablespoons of fat from the duck confit, and heat the fat in a skillet. Add the mole sauce to the fat, and cook 5 minutes, stirring constantly.
  • Melt the confit. Remove duck legs, skin them, and cut the meat off the bones, dicing it into 1/2-inch cubes. Mix with 1/4 cup of mole sauce and set aside.
  • Stir warm water into the masa harina. The texture should be malleable, like a very soft dough. In a bowl whip the remaining chilled confit fat with a fork, and beat in the masa harina. Season to taste with a little salt.
  • Dry the cornhusks. Flatten them, and spread about 1 1/2 tablespoons of the masa harina-fat mixture on the smooth inner side of each husk. Distribute the diced confit mixture in a line down the center of each husk. Roll each husk loosely, allowing room for expansion, and fold down the top to make a package. Tie with a strip of cornhusk. If cornhusks are not available, use pieces of cooking parchment.
  • Steam the tamales for 30 minutes. Meanwhile, reheat the remaining mole sauce. Allow the tamales to cool slightly, then serve with the mole sauce on the side.

BRAISED DUCKLING IN MOLE POBLANO



Braised Duckling in Mole Poblano image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons sesame oil
2 (4-pound) ducks, cleaned and cut into quarters
Kosher salt and cracked black pepper, to taste
1 cup diced yellow onion
1 tablespoon sesame seeds
1/2 cup seeded and minced chile pasilla
1/2 cup seeded and minced chile ancho
1/2 cup roasted, peeled and seeded poblano chile
1 gallon chicken broth
1/2 cup grated bittersweet chocolate
1/2 cup diced pineapple
1/2 cup white bread, torn into small pieces
1/2 cup crushed ripe plantains (banana may be substituted)
3 tablespoons minced garlic
3 tablespoons creamy peanut butter
3 tablespoons granulated sugar
1 split vanilla bean (you can substitute 1 teaspoon vanilla extract)

Steps:

  • In a heavy cast iron pot or Dutch oven, heat the sesame oil over a fire. Rub the pieces of duck with the salt and pepper, and then brown them in the hot sesame oil until they have a rich, brown color. Remove the pieces of duck and set aside in a warm place. Saute the onion, sesame seeds, chile pasilla, chile ancho and poblano chile in the same pot until the chiles are tender. Add the chicken broth, chocolate, pineapple, bread, crushed plantain, garlic, peanut butter and sugar. Scrape the seed from the vanilla bean into the mixture. Bring the mixture to a boil and the decrease the heat to a simmer by moving the pot to the side of the fire. Let the sauce simmer for 30 minutes. Remove from the heat and puree the mole -- do not seal the blender airtight while pureeing a hot liquid -- and then return it to the pot. Put the pieces of duck in the mole and simmer for 1 1/2 hours. Remove the duck from the mole and serve with the sauce on the side.

BRAISED DUCK TAMALES WITH SOUR CHERRY MOJO



Braised Duck Tamales with Sour Cherry Mojo image

Provided by Aarón Sánchez

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 22

1 cup kosher salt
1/2 cup chopped thyme leaves
4 duck legs
1 white onion, quartered
4 cloves garlic
6 star anise pods
2 large sticks canela (Mexican cinnamon)
4 cups melted duck fat
1 pound package cornhusks
1 cup instant corn flour
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
2 cups dried cherries
3 cups red wine
1 tablespoon olive oil
1/2 cup thinly sliced shallots
1 chipotle in adobo, chopped
1 garlic clove, finely minced
1/4 cup red wine vinegar
2 cups chicken stock
1 tablespoon chopped parsley

Steps:

  • In a bowl, combine the kosher salt and chopped thyme and mix it well. Rub the salt and thyme mixture on both sides of the duck, layering it on thickly. Place legs in a shallow pan and refrigerate, covered, overnight.
  • Preheat oven to 350 degrees F.
  • In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs. Cover the pan with aluminum foil. Roast in the oven for 3 hours.
  • Meanwhile, soak the cornhusks in warm water for 1 hour.
  • To make the dough for the tamales, moisten the instant corn flour with the warm water. Set aside. Beat the shortening in a mixer until creamy and fluffy, about 10 minutes, then fold in the corn flour and chicken stock.
  • After 3 hours remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside.
  • To assemble the tamales, open the soaked cornhusks and add 2 tablespoons of dough. Spread the dough over the cornhusk leaving a 1/2-inch border. Put 1 tablespoon of the shredded duck meat in the center in a line. Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or ripped-off piece of the cornhusks. Repeat the process until all the dough and filling is finished.
  • In a double boiler or steamer, steam the tamales for 20 minutes. Turn off heat and allow to sit for 10 minutes before serving.
  • To make the sour cherry mojo: Soak the dried cherries in a bowl with red wine for 1 hour.
  • In a medium saucepot, heat 1 tablespoon of oil over medium high heat. When the oil has begun to smoke, add the shallots, chipotle, and garlic. Cook for 5 minutes then deglaze with red wine vinegar and duck stock. Cook for 3 minutes then add the cherry mixture. Cook for 30 minutes until the liquid has thickened. Add the parsley. Season with salt and pepper.
  • To serve, remove the tamale from the steamer. Open the tamales and serve with a spoon of the cherry mojo.

TRADITIONAL PORK TAMALES WITH MOLE SAUCE RECIPE - (4.2/5)



Traditional Pork Tamales With Mole Sauce Recipe - (4.2/5) image

Provided by á-174942

Number Of Ingredients 27

PORK:
1 garlic head
1 large onion
3 pounds pork leg or shoulder
Salt to taste
FILLING:
2 ounces dried California chiles - (abt 9)
2 ounces dried New Mexico chiles - (abt 10)
3 tablespoons pumpkin seeds
3 tablespoons sesame seeds
1 pound tomatillos
Pork broth from preparing pork
1 large onion chopped
1 tablespoon oil
1 garlic head cloves separated, and peeled
Salt to taste
2 tablespoons ground cumin
Pork
MASA:
2 pounds prepared masa see * Note
1 1/2 tablespoons baking powder
Pork broth
1/2 cup lard melted
ASSEMBLY:
1/2 pound hojas (corn husks)
Masa
Filling

Steps:

  • * Note: Prepared masa with shortening added, for tamales, can be purchased at Latino markets. For the Pork: Cut off the top half of the head of garlic so that the cloves are exposed. Quarter the onion. Cut the pork into 3-inch cubes. Place the pork in a large pot with the bone, if there is one, along with the cut head of garlic and the onion. Add salt to taste and enough water to cover. Bring the water to boil and simmer the pork, covered, for at least 4 hours. Refrigerate the pork overnight, covered. The next day, remove the fat, gristle and the bone, and shred and save the cooked pork. Strain and save the broth to make the mole sauce. For the Filling: Simmer the California and New Mexico chiles in water for 10 minutes to soften them. (Beware the fumes from the cooking chiles.) Cool the chiles. Remove and discard the stems, seeds and veins. Toast the pumpkin seeds and sesame seeds in a skillet over medium heat until golden, about 6 to 8 minutes. Remove the papery skin from the tomatillos and simmer the tomatillos in the reserved pork broth until tender, about 20 minutes. Drain the tomatillos and set aside, reserving the broth. Cook the onion in the oil over medium heat until tender, about 6 to 8 minutes. Set it aside. In a blender, combine the seeded chiles, toasted pumpkin and sesame seeds, tomatillos, onion, garlic, salt to taste, cumin and 2/3 cup reserved pork broth. Blend together, then pour the mixture through a sieve, saving the liquid. Return the solids to the blender, along with another 2/3 cup pork broth, and blend again. Pour the mixture through the sieve again, discarding the solids and placing the sauce in a saucepan. Simmer the mole sauce for 30 minutes. Combine the sauce with the reserved shredded pork and set it aside to cool. The filling should not be runny. For the Masa: In the bowl of mixer, combine the masa with the baking powder, about 3 tablespoons of pork broth and the melted lard to "lighten" the masa. Beat together, then test the consistency by breaking off a small piece of masa and trying to float it in water. It is not absolutely necessary that it float, but a light, spongy consistency of the masa is critical to good tamales. The masa can't be beaten too much. For Assembly: Soak the hojas in hot water to soften, about 20 minutes. Sort out the smaller pieces and discard. Drain the large hojas just before filling. Take a large hoja and dry it with a paper towel. Hold the hoja in one hand and spread about 2 tablespoons of masa over the hoja with the back of a spoon, or lay the hoja flat on a table to spread the masa. Place about 2 tablespoons of the pork-mole filling on the masa. Fold over the hoja from the side. Now fold over the opposite side to seal the masa. Fold up the bottom of the hoja. The tamale is ready for steaming. Repeat the process with the remaining tamales. (The tamales may be frozen at this point for steaming later.) If necessary the folded tamale may be tied with a strip of hoja to hold it together. Stand the tamales open-end up in a steamer. You may need to steam them in two batches. Steam the tamales until the masa is cooked and firm, 35 to 45 minutes. Repeat with the remaining tamales. This recipe yields 36 tamales. Each tamale: 205 calories; 159 mg sodium; 28 mg cholesterol; 8 grams fat; 3 grams saturated fat; 23 grams carbohydrates; 11 grams protein; 3.09 grams fiber.

GOAT CHEESE TAMALES



Goat Cheese Tamales image

This recipe was found at FabulousFoods.com where it was credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve with Mole Sauce and Salsa Fresca.

Provided by tamarinda

Categories     Mexican

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups masa harina
1 1/2 teaspoons baking powder
1 teaspoon salt
2 2/3 tablespoons butter, room temperature
5 tablespoons vegetable shortening
1/4 cup goat cheese
1 cup warm water
1 1/4 cups roasted corn

Steps:

  • Combine masa, baking powder, and salt in mixing bowl.
  • Using the paddle attachment of an electric mixer, add butter, cheese, and shortening.
  • Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes.
  • Scrape bowl and add corn -- beat for 1 minute more.
  • Wrap dough and allow to rest for 30 minutes.
  • On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
  • Roll from the sides.
  • Using strips of re-hydrated husk, tie off both ends tightly.
  • Steam for 30 minutes.
  • Serve and top with ancho mole sauce and a side of salsa fresca.

Nutrition Facts : Calories 473.6, Fat 26.5, SaturatedFat 9.9, Cholesterol 20.4, Sodium 784.8, Carbohydrate 56.8, Fiber 1.4, Sugar 1.6, Protein 7.1

KAHLUA TAMALES WITH MOLE SAUCE



Kahlua Tamales with Mole Sauce image

This rich mole sauce with lots of spices, chocolate, and coffee flavors elevates simple tamales to gourmet status.

Provided by Allrecipes Member

Yield 12

Number Of Ingredients 12

3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
2 ½ tablespoons chili powder
3 tablespoons all-purpose flour
4 cups chicken broth
½ cup Kahlua
2 ounces dark chocolate, chopped
12 each tamales (chicken, beef, or pork)

Steps:

  • Heat oil in a large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender (approximately 10 minutes), stirring occasionally.
  • Mix in chili powder and flour and stir for 3 minutes. Gradually whisk in chicken broth and Kahlua. Increase heat to medium-high and boil until liquid is reduced stirring occasionally (approximately 35 minutes). Remove from heat and whisk in chocolate. Season to taste with salt and pepper. Spoon mole over warmed tamales and serve.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 23.3 g, Cholesterol 20.5 mg, Fat 12.7 g, Fiber 2.8 g, Protein 7.7 g, SaturatedFat 3.4 g, Sodium 423.2 mg, Sugar 7.3 g

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