Rabbit Tamales with Mole Poblano

1. Place frozen dish in fridge to thaw overnight.

2. Remove tamales from the container and place into a steamer basket inside of a large pot.

3. Add 1-2 inches of water to the pot (ensure water doesn’t touch the tamales). Cover tightly and set to medium heat.

4. Steam for 35-40 minutes until heated through and the corn masa is firm and easily peels away from the husks. Remove from steamer basket and let rest 5 minutes.

5. While tamales rest, scoop mole poblano sauce into a small saucepan on the stove. Stir over low heat while slowly add 2-3 tsp of water until sauce reaches a smooth consistency. Heat 2-3 minutes until just warm.

6. To serve, remove the tamales from the corn husks and place on a plate. Top with the Mole Poblano sauce. Garnish with sesame seeds, avocado and pickled red onions.