Winter Squash Tamales with Mole Poblano

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 

Lime

What You’ll Need

Olive oil

Salt

Makes 4 servings

Active Time: 15 minutes 

Total Time: 25 minutes 

Step 1 

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. 

Step 2

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.  

Step 3

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. 

Step 4

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.