Tamales are a weeknight snap, easy to zap in the microwave, although a quick steam on the stove softens them up. Mole poblano layers on rich and nutty flavor, and pre-washed greens are easy to drop on the side.
What You Get
Winter squash tamales
Mole poblano sauce
Cooked black beans
Pre-washed salad greens
What You’ll Need
Makes 4 servings
Active Time: 15 minutes
Total Time: 25 minutes
In a pot fitted with a steamer, pour in 2 inches of water and bring to a simmer. Add the tamales, cover, and steam until soft, about 15 minutes. Or microwave to warm through, 1 to 2 minutes per tamale or according to package instructions.
Meanwhile, in a small saucepan over medium-low heat, add the mole with a splash of water. Bring to a simmer and cook until darkened, 5 minutes. In another small saucepan over medium heat, reheat the black beans with a splash of water, 3 minutes.
Just before serving, place the salad greens in a bowl, drizzle with the juice of ½ lime and 2 tablespoons olive oil, season with a pinch of salt, and toss to coat.
Unwrap the tamales, place them on plates, and spoon the warm mole over. Spoon the beans and heap the salad on the side and serve warm.