Tamales de pollo con mole

Place the 100 grams of dried corn husks in a large bowl and cover them completely with hot water. Let them soak for at least 2 hours, or until pliable. Drain and pat dry before use.

Place the 700 grams of boneless skinless chicken thighs in a pot with 500 grams of chicken broth and 5 grams of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the chicken is cooked through. Remove chicken, let cool slightly, then shred the chicken thighs. Reserve the chicken broth for the masa and mole.

Remove stems and seeds from the 60 grams of ancho chiles, 50 grams of guajillo chiles, 40 grams of pasilla chiles, and 10 grams of chipotle morita chiles. Briefly toast the chiles in a dry pan over medium heat until fragrant, about 30 seconds per side. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes, then drain.