Mama Maggie's Kitchen

For the Chicken Mole:
In a large stock pot, add the mole paste and chicken broth. 
Stir until the paste has dissolved. 
Add the chocolate. Stir until the chocolate has melted. 
Add water. Stir to thin out the sauce. 
Add the chicken. Cook for 5 minutes. 
Set aside to cool. 
For the Corn Husks
Place in a large container. 
Separate the corn husks as they like to stick to each other. 
Remove any debris or corn hair. Cover with warm to hot water. 
Place a heavy object on top so as to completely submerge the corn husks in water. 
After 30 minutes, they should be pliable. If they are not, add more hot water and let them sit until they are.
Best if this is done overnight. 
Drain the water and shake off any excess water before assembling. 
How to Assemble the Tamales:
Spread a thin layer of masa over the bottom half of the corn husk. 
Only the pointy top section will not have masa. 
In the center of the masa, add a spoonful of chicken mole.
Each corn husk is different. Use your best judgement as to how much chicken to add. 
Fold both sides of the corn husks in. 
Fold the pointy top inward and toward the center of the corn husk. 
Set aside the tamale, standing up so the filling does not come out. 
Repeat until done with masa, filling, and corn husks. 
Add 1 cup water to a steamer. 
Add the tamales into a steamer with the open side up. 
Cover with more corn husks. Cook for 1 ½ hours. 
Check for water at the 1 hour mark. If it needs more water, add more water to the steamer.
The tamales are ready when they peel away from the corn husk easily.