Tamales de Guajolote con Mole Negro

Been a long time since I made tamales. The masa was made from Xocoyul pink corn (made a couple of divine tortillas from the masa. Not quite as finely ground as they ought to be for tortillas just using the Victoria grain mill. I did three passes. Probably five would be approaching the right texture. I need to get a metate…) This is the mole negro without chocolate and “quemada-ed” to hell and back from Zarela Martinez’s book. The filling is from turkey legs braised in the mole with turkey stock. I also made some refried chivo bean, Oaxaca cheese, and rajas tamales that I think the beans were just too Lardy for. There was too much fat in the beans and the cheese next to the 20-ish% by weight of lard I put in the tamale masa and they basically never fully set.