Shredded Beef Tamales with Mole Sauce

FOR FILLING:
SPRAY cooking spray in slow cooker, covering bottom and 3 inches up the side.

BOIL water in small saucepan; remove from heat. Add coffee granules and Abuelita chocolate tablet. Stir to dissolve.

COMBINE chile powder, bouillon, cumin and oregano in a small bowl. Stir until all spices are mixed.

SPRINKLE brisket with spices, covering all sides and place in slow cooker. Add bay leaf and coffee/chocolate mixture.

COOK on low for 8 hours (or high for 6 hours).

SOAK corn husks in water for at least 1 hour.

REMOVE bay leaf, scrape off any excess fat and shred meat with two forks into 1 ½-inch shreds.

TO ASSEMBLE:
PLACE corn husk on a flat surface, pointy side down. Spread ¼ cup masa on husk, 2 tablespoons shredded beef, 1 potato strip and 1 onion strip.

FOLD sides, overlapping over filling.

FOLD pointy side under.

REPEAT with remaining filling ingredients.

ARRANGE tamales upright on steamer rack. Fill with hot water to right below the rack.

COVER tamales with remaining husks and damp towel; cover with lid. Bring to a boil. Reduce heat to medium, adding water as needed. Steam for 1 hour or until masa pulls away from husk.

FOR MOLE SAUCE:
PLACE hot water and bouillon in small saucepan; mix well. Stir in mole until dissolved. Add Abuelita chocolate. Heat over low heat, stirring frequently, for 3 minutes or until chocolate has dissolved and mixture has thickened.

SERVE mole over tamales; sprinkle with sesame seeds.