# Tamales de Mole Rojo

A delicious recipe for moist and flavorful tamales with a rich red mole sauce, perfect for holidays.

- Servings: 56 servings
- Total time: 210 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 9 lbs masa preparada
- 20 chile puya
- 2 whole heads of garlic
- 2 tbsp oil
- 30 peppercorns
- 2 tbsp salt
- 1 cup water or pork broth
- 4 lbs pork leg (pierna de puerco)
- 1 whole onion
- 1 whole head of garlic
- 2 tbsp salt
- 8 guajillo chiles
- 5 California chiles
- 10 puya chiles
- 4 -5 chile de arbol
- 7 -8 garlic cloves
- 1.5 cup pork broth
- 1 thick slice of an onion
- 1 sprinkle cumin
- 1 tosp salt
- 1 tosp bouillon
- 1 tbsp oil
- 2 small spoons flour
- 2 cups pork broth
- chicken bouillon
- salt
- cumin
- corn husks

## Instructions

1. For the marinade, add chile puya and whole heads of garlic to a pan with 2 tablespoons of oil and sauté.
2. Blend the sautéed chiles and garlic with 30 peppercorns, 2 tablespoons of salt, and 1 cup of water or pork broth.
3. Add the blended marinade into the masa preparada.
4. Cook 4 lbs of pork leg (trozo de pierna de puerco) for about 1 to 1.5 hours with one whole onion, one whole head of garlic, and 2 tablespoons of salt until it's easily shreddable.
5. While the meat is cooking, soak corn husks in very hot water.
6. Once the meat is cooked, separate it from the broth, shred it, and set it aside. Do not discard the broth.
7. Wash and dry 8 guajillo, 5 California, 10 puya, and 4-5 chile de arbol, then throw them into the hot pork broth to hydrate for 10-15 minutes.
8. Take the hydrated chiles out and place them in a blender with 7-8 garlic cloves, 1.5 cups of pork broth, a thick slice of onion, a sprinkle of cumin, 1 tablespoon of salt, and 1 tablespoon of bouillon. Blend until smooth.
9. Add this chile mixture into a pot with 1 tablespoon of hot oil and let it simmer.
10. In a clean blender, add 2 small spoons of flour and 2 cups of the pork broth and blend until it forms a milky mixture.
11. Slowly add the flour and broth mixture into the mole to thicken it up.
12. Cook the mole until it is lightly boiling, approximately 10 to 15 more minutes.
13. Add chicken bouillon, salt, and very lightly/carefully small sprinkles of cumin to the mole, tasting until desired flavor is achieved.
14. Pour the prepared mole over the shredded pork.
15. Assemble the tamales by spreading the masa on the corn husks, adding the mole rojo pork filling, and folding them.
16. Place the tamales in a big vaporera with water at the bottom (below the metal piece).
17. Cook the tamales for about 1.5 to 2 hours.

## Equipment

- pan
- blender
- pot
- vaporera

## Tips

- Do not remove seeds from chiles, just wash and dry them.
- The masa is already prepared, so no extra lard or salt is needed.
- Do not throw away the delicious broth after cooking the meat.
- Soak corn husks in very hot water before starting the mole.
- Adjust bouillon and salt to taste, adding until your ancestors tell you to stop.
- To thicken the mole, blend some pork broth with flour and slowly add it.
- Cook tamales for 1.5 to 2 hours.

## Source

- Original video: https://www.facebook.com/share/v/1DkEccHjka/
- Recipe page: https://www.cliprecipe.com/recipe/204f8287-7b9f-4a38-aea9-43dcc06da8e1
- Extracted: 2026-03-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt