Main Dishes

Shredded Beef Tamales with Mole Sauce

Shredded Beef Tamales with Mole Sauce
Recipe Info - Skill Level
Recipe Info - Serving Size
12 tamales
Recipe Info - Prep Time
45 min
Recipe Info - Cook Time
9 hr
Delicious beef brisket is slow cooked until extra tender and then shredded for these authentic beef tamales. Serve topped with mole sauce for added flavor.


Step 1

Spray cooking spray in slow cooker, covering bottom and 3 inches up the side.

Step 2

Boil 1 cup water in small saucepan; remove from heat. Add coffee granules and Abuelita chocolate tablet. Stir to dissolve.

Step 3

Combine chile powder, 1/2 teaspoon bouillon, cumin and oregano in a small bowl. Stir until all spices are mixed.

Step 4

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

Step 5

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

Step 6

Soak corn husks in water for at least 1 hour.

Step 7

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

Step 8

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 then fold pointy side under. Repeat with remaining filling ingredients.

Step 9

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

Step 10

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.

Step 11

Place hot water and remaining 1/2 teaspoon 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.

Step 12

Serve mole over tamales; sprinkle with sesame seeds.


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