"Pot mole" with fresh corn tamales (mole de olla con tamales de elote) from My Mexico: A Culinary Odyssey with More than 300 Recipes by Diana Kennedy

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Notes about this recipe

  • Eat Your Books

    Recipe calls for a strong chicken broth.

  • rmardel on May 12, 2026

    This is one of the simplest pot molés I've ever made, which is great because I tend to almost always have chicken stock, guajillo chiles, and tamales in the house. This makes it a great quick meal when I am craving some Mexican flavors but am short on time or energy. Because it is so simple the quality of the dish depends on the quality of the ingredients, but the combination of the smokey & spicy broth with the lightly sweet, starchy tamales is addictive. As you cut the tamales open, the broth is absorbed, and the dish becomes a kind of comforting, savory corn pudding.

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