Ingredients
Method
To Make the Chicken:
- Rinse chicken and remove any neck or giblets (save and freeze for later or discard).
- Place in a large stock pot with remaining chicken ingredients and cover by an inch or so with cold water. Bring to a boil then reduce heat to a very low simmer and cook until chicken is very tender and falling off the bone, about 1-11/2 hours.
- Remove chicken to a baking sheet and let cool. Strain broth into a heat-proof container, discard solids. When broth is cool, cover and refrigerate until ready to use for the mole sauce and masa.
- When chicken is cool enough to handle, shred into bite-sized pieces removing any bone, skin, or fat. Cover and refrigerate until ready to use.
To Make the Pumpkin:
- Heat oven to 450°F. Toss diced pumpkin with oil and season generously with salt and pepper. Lay in a single layer on a baking sheet. You may need to use 2 baking sheets if they are too crowded on one.
- Roast until just tender, about 10-15 minutes. Let cool.
To make the Tamales:
- Soak corn husks at least 2 hours in advance in hot water. Use a heavy plate to submerge husks in water.
- Combine Maseca, baking powder, and salt in a large bowl. Add cubed lard or shortening rubbing it into the dry ingredients with your fingers until it in very small pieces. Add 5 cups of reserved chicken cooking liquid and mix into a dough making sure all Maseca has been incorporated and there are no dry spots. It is best to mix together with your hands so you can feel any dry Maseca.
- Add more liquid if the masa is too dry, you want it to be easily spreadable but not runny, like fluffy mashed potatoes. Cover with plastic wrap until ready to use.
Assemble:
- Fill a tamale steamer with water just until it reaches the rack where the tamales will sit. Use a few of the small or ripped soaked corn husks to line the rack. Cover and bring to a boil over medium-high heat. Once boiling, turn heat to medium and keep covered.
- Dry a soaked corn husk with a clean kitchen towel. Hold the corn husk with the wide end toward you. Using a large spoon or tamale spreader, evenly spread about 1/2 cup masa from the middle of the husk down leaving about 1/2-inch border on the sides.
- Place about 2-3 tablespoons of chicken and 1 tablespoon of pumpkin down the middle, then top with a generous tablespoon of mole.
- Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together. Fold the pointy end of the corn husk up over the large end, and place on a clean baking sheet. Repeat with remaining corn husks.
- Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry.
- Remove from heat and let sit, covered, 5 to 10 minutes before removing from the pot. Tamales can also be left in the pot, covered with a clean towel (and then covered with the steamer lid) for up to an hour before serving. They will stay warm and soft if you want to make them in advance.
- Serve with remaining mole.