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1
To make the mole sauce, cover the ancho chilies with boiling water, and allow to soak until soft.
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2
Remove the seeds, and chop the chilies.
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3
Spear the tomatoes and tomatilloes with a fork and roast over an open flame until the skins begin to blacken.
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4
Chop and place in a food processor.
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5
Roast the garlic by holding it on a fork over the flame until lightly browned.
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6
Add to the food processor, along with the duck or veal stock, chilies, oregano, canela or cinnamon, cloves, pepper and allspice.
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7
Puree this mixture.
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8
Transfer the mixture to a saucepan, and simmer 15 to 20 minutes.
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9
Add the chocolate and sugar, and stir just until melted.
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10
To make the tamales, remove 3 tablespoons of fat from the duck confit, and heat the fat in a skillet.
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11
Add the mole sauce to the fat, and cook 5 minutes, stirring constantly.
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12
Melt the confit.
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13
Remove duck legs, skin them, and cut the meat off the bones, dicing it into 1/2-inch cubes.
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14
Mix with 1/4 cup of mole sauce and set aside.
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15
Stir warm water into the masa harina.
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16
The texture should be malleable, like a very soft dough.
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17
In a bowl whip the remaining chilled confit fat with a fork, and beat in the masa harina.
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18
Season to taste with a little salt.
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19
Dry the cornhusks.
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20
Flatten them, and spread about 1 1/2 tablespoons of the masa harina-fat mixture on the smooth inner side of each husk.
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21
Distribute the diced confit mixture in a line down the center of each husk.
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22
Roll each husk loosely, allowing room for expansion, and fold down the top to make a package.
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23
Tie with a strip of cornhusk.
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24
If cornhusks are not available, use pieces of cooking parchment.
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25
Steam the tamales for 30 minutes.
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26
Meanwhile, reheat the remaining mole sauce.
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27
Allow the tamales to cool slightly, then serve with the mole sauce on the side.
