Abuela's Dark Mole Tamales

Soak the corn husks in a large bowl of hot water for at least 1 hour until pliable. Keep them submerged with a heavy plate.

For the mole, toast the ancho and pasilla chiles in a dry skillet over medium heat for 1 minute per side until fragrant. Cover with hot water and soak for 20 minutes.

Blend the rehydrated chiles with their soaking liquid, garlic, sesame seeds, and Mexican chocolate until very smooth. Strain through a fine mesh sieve into a saucepan.

Cook the mole sauce over medium heat for 10 minutes, stirring constantly, until thickened. Thin with chicken broth to a pourable but not watery consistency. Season with salt. Fold in the shredded chicken and set aside.

Beat the lard with an electric mixer on medium-high speed for 3 minutes until light and fluffy.

Combine the masa harina, baking powder, and salt. Gradually add to the whipped lard, alternating with the warm chicken broth, mixing until you have a smooth, spreadable dough. The masa is ready when a small ball floats in a cup of water.

Drain the corn husks and pat dry. Spread about 3 tablespoons of masa evenly over the wide end of each husk, leaving a 1-inch border on the sides and the narrow end uncovered.

Spoon 2 tablespoons of the mole-chicken filling down the center of the masa.

Fold the sides of the husk inward so the masa wraps around the filling, then fold the narrow empty end up. Tie with a thin strip of corn husk if desired.

Stand the tamales upright in a steamer basket with the open end facing up. Steam over simmering water for 60 to 75 minutes, until the masa pulls away cleanly from the husk.

Let the tamales rest for 10 minutes before serving. They firm up as they cool slightly.