Ingredients
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Make It
Step 1
Spray cooking spray in slow cooker, covering bottom and 3 inches up the side.
Step 2
Boil 1 cup water in small saucepan; remove from heat. Add coffee granules and Abuelita chocolate tablet. Stir to dissolve.
Step 3
Combine chile powder, 1/2 teaspoon bouillon, cumin and oregano in a small bowl. Stir until all spices are mixed.
Step 4
Sprinkle brisket with spices, covering all sides and place in slow cooker. Add bay leaf and coffee/chocolate mixture.
Step 5
Cook on low for 8 hours (or high for 6 hours).
Step 6
Soak corn husks in water for at least 1 hour.
Step 7
Remove bay leaf, scrape off any excess fat and shred meat with two forks into 1 ½-inch shreds.
Step 8
Place corn husk on a flat surface, pointy side down. Spread ¼ cup masa on husk, 2 tablespoons shredded beef, 1 potato strip and 1 onion strip. Fold sides, overlapping over filling then fold pointy side under. Repeat with remaining filling ingredients.
Step 9
Arrange tamales upright on steamer rack. Fill with hot water to right below the rack.
Step 10
Cover tamales with remaining husks and damp towel; cover with lid. Bring to a boil. Reduce heat to medium, adding water as needed. Steam for 1 hour or until masa pulls away from husk.
Step 11
Place hot water and remaining 1/2 teaspoon bouillon in small saucepan; mix well. Stir in mole until dissolved. Add Abuelita chocolate. Heat over low heat, stirring frequently, for 3 minutes or until chocolate has dissolved and mixture has thickened.
Step 12
Serve mole over tamales; sprinkle with sesame seeds.
