Tamales with Yellow Mole Sauce

This recipe is a hybrid of two different influences. The tamales themselves have roots in the conventional tamales with mole that I grew up enjoying at Mexican family restaurants in Texas. But I’ve adapted this Oaxacan mole served on the Day of the Dead and paired it with the tamales from my childhood. The mild guajillo chile is used in this mole predominantly for it’s vibrant yellow-orange color, earning it the title “Amarillo.”