Place the oil in the pan over high heat and brown the chicken thighs.
Drain away the fat and add the herbs, spices, onions, garlic, raisins and almonds.
Cook for several minutes.
Place the roasted pepper, chipotle and chiles into a blender and pulse.
Add this mixture to the pan and cook for several more minutes.
Add the rum, stock and tomatoes.
Simmer mixture until pan is nearly dry and sauce has reduced around the chicken to a rich thick sauce.
Cool and mince the chicken, returning the chicken to the sauce.
Season and reserve

Place the husks in a bucket of cool water and weight down with a plate or other suitable implement.
Soak for 3 hours. Combine the prepared masa and most of the fat in a work bowl of a mixer fitted with a dough hook or paddle.
Do not over work. Add more fat if needed. The dough should be very pliable.
Let rest at room temperature. Remove husks from water.
One at a time….Place a few tablespoons of the masa in the fat portion of the husk.
Pat down into a small rectangle @ 3x4 inches.
Place a tablespoon or two of the chopped chicken mole into the center of the rectangle of masa.
Fold masa over the mole and wrap husk around the stuffing.
Secure by folding or tying. Place tamales into a steamer and cook for 20- 25 minutes.

Serve with salsa.