Place the chicken into a bowl and pull apart into bite-sized pieces. Set aside. Lay the corn husks on a flat surface. Set aside ¼ of the tamale dough for Step 2, then evenly divide the remaining dough so that you have an equal amount to place in the center of each husk. Using your hands, shape a portion of dough into an oval about 1½”thick and place it at the center of a husk. Repeat with remaining dough and husks.
Evenly divide the chicken amongst the tamales, placing it into the center of the dough. Then place an even amount of the reserved dough over the chicken to ensure that it is more or less covered. Fold one side of the corn husk lengthwise over the top of the dough/chicken, then fold the opposite side of the husk over the top. Fold both remaining ends towards the center and lay seam side down. Repeat with the remaining husks. Fill a steamer pot or large pot with steamer insert with 2-3” of water (it should just reach the bottom of the steamer basket) and bring to a rapid boil.* Place tamales seam side down into the steamer, cover and steam over medium to high heat for 15-20 minutes.
While the tamales are cooking, place the salad mix into a large salad bowl. Strain the water from the jicama and add it to the salad. Peel the mango, stand it on its end, stem side down and cut down each side about ¼” from the center. Cut pieces into squares, or trim flesh from around pit, and add to the salad. Shake dressing well, drizzle it over the top, and toss to coat evenly. Cut avocado in half lengthwise, remove the pit by tapping the knife into the pit and gently twisting until it comes out. Gently spoon out the flesh. Cut avocado in slices lengthwise and then add to the salad.
When the tamales are done (they should feel firm to the touch, but be careful as they are hot), remove them from the pot and allow them to rest for a couple of minutes before serving. Place mole sauce and beans in separate small pots over medium heat for 2-3 minutes, or until heated through. Unwrap the tamales (you can discard the husks), set them on plates and spoon mole sauce over the top or serve on the side. Garnish with sour cream, oaxacan cheese, and cilantro, if desired. Serve with the black beans and the salad as sides. Enjoy!
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