Скачать или смотреть Breaking Bread – Episode 5: Tamales de Mole with Maria de Luna

In the 5th episode of Breaking Bread, we meet Maria de Luna, who moved with her family from Mexico. Maria also happens to be the mother of Luis who is featured in our first episode! Maria or “Maru” shares her journey of continuing education in language studies as well as what it was like to bring two small children to a new country. Maria is an Assistant Professor at the University of the Fraser Valley. Before coming to UFV, Dr. de Luna worked in other universities in Hong Kong, Canada, and the United States, teaching Spanish as a Foreign Language.
In this episode, we cook tamales de mole, a dish used in family celebrations. This dish takes time to create, giving ample opportunity for good conversation while cooking!
Breaking Bread is co-produced by Rise Baking Lab and the Chilliwack Local Immigration Partnership. Special thanks to Chilliwack Community Services for their support.
Host: Mark Hart
Guest: Maria de Luna (Assistant Professor, Modern Languages Institute & Arts Studies at the University of the Fraser Valley.)

Video & Editing: Kael Gough-Johnson, Punch Productions
Remember to like, share, and subscribe for more inspiring newcomer stories—one dish at a time!

Recipe:
Tamales De Mole

Masa de Tamales
 475 g Maseca (Corn flour)
 1080 ml Chicken Broth
 12 g Salt
 227 g Pork Lard
 20 g Baking Powder
Mole con Pollo (Mole with Chicken)
 234 g Doña Maria Mole
 480 ml Chicken Broth
 1 disc Chocolate Ibarra
 1.3 kg Chicken Drumsticks (boiled in water, use the broth for mole)
o 2 L Water
o ½ Onion
o 2 Garlic Cloves
o Salt
 Making The Tamales
o 454 g Corn Husks

Equipment Needed:
 Stand Mixer with paddle attachment
 Bench Scraper
 Parchment Paper
 Baking Sheet
 Stainless Steel Bowls
 Stainless Steel Whisk
 Kitchen Scale
Making the Tamale Masa
1. Heat the Liquid & Fat: In a saucepan, combine chicken stock and pork lard. Bring the mixture to a boil, ensuring the lard is fully melted.

2. Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add: Maseca flour, Salt, Baking powder
3. Incorporate the Hot Stock & Lard: Slowly pour the hot stock and lard into the dry ingredients. Mix on speed 3 for 2 minutes to fully combine.
4. Aerate the Masa: Increase the mixer speed to speed 9 and mix until light and fluffy. The dough should be soft and spreadable, similar to peanut butter.

Filling and Assembling Tamales
1. Prepare Corn Husks: Soak dried corn husks in warm water for at 4 hours or overnight.
• Pat them dry before use.
2. Spread the Masa: Lay a softened corn husk flat, with the wide end facing you. Using a spoon or spatula, spread about ¼ cup of masa onto the husk. Leave a 1-inch border on the sides and 2-inch space at the top for folding.
3. Add the Filling: Place 1-2 tablespoons of your desired filling (e.g., mole) in the center.
4. Fold the Tamale: Fold one side of the husk over the filling. Fold the other side over,
enclosing the masa completely. Fold the narrow end of the husk up to seal.
5. Steam the Tamales: Arrange tamales upright in a steamer basket. Steam over simmering
water for 1.5–2 hours, depending on the size and hydration of the tamale. Check for doneness by
ensuring the masa easily pulls away from the husk.
6. Rest & Serve: Let tamales cool for 10–15 minutes before unwrapping and enjoying!
Instructions for Mole:
1. Boil the Chicken: In a large pot, combine chicken drumsticks, water, onion, garlic, and salt. Bring to a boil over medium-high heat and cook for 20–25 minutes, until the chicken is fully cooked and tender. Remove the chicken from the broth and set aside to cool slightly, shred. Strain and reserve the chicken stock for the mole sauce.
2. Prepare the Mole Sauce: In a saucepan, add the mole paste, reserved chicken stock, and Chocolate Ibarra. Cook over low to medium heat, stirring continuously until the chocolate melts and the sauce thickens.
3. Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces.
4. Combine & Serve: Add the shredded chicken to the mole sauce, stirring to coat evenly. Let it simmer for a few more minutes to absorb the flavours. Serve with warm tortillas.