Tamales Oaxaqueños
Masa and chicken in mole negro, steamed in banana leaves for smoky, tender tamales.
Dietary
Wheat free, Dairy free, Nut free
Allergens
Red meat
These Oaxacan-style tamales wrap smooth masa and shredded chicken bathed in dark mole negro inside softened banana leaves, giving them a deeper, earthier flavor than their corn-husk cousins. Steaming low and slow renders the masa tender while the leaves perfume every bite with a subtle grassy aroma. They make a satisfying centerpiece for holidays, family gatherings, or a weekend cooking project.
Ingredients
- 4 cups masa harina
- 2 1/2 cups chicken broth, warm
- 1 cup lard, softened
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3 cups cooked chicken, shredded
- 2 cups mole negro
- 1 package banana leaves, thawed if frozen
- 1 kitchen twine or extra banana leaf strips, for tying
Method
-
Pass the banana leaves briefly over an open flame or a hot dry skillet for a few seconds per side until they become glossy and pliable, then wipe clean with a damp cloth.
-
Cut the banana leaves into 12 rectangles roughly 10 by 12 inches, trimming away any tough center ribs.
-
In a large bowl, beat the softened lard with an electric mixer on medium speed for 2 minutes until light and fluffy.
-
In a separate bowl, whisk the masa harina, baking powder, and salt together, then add to the lard alternately with the warm chicken broth, beating after each addition.
-
Continue beating the masa mixture for 4 to 5 minutes until it is light, smooth, and a small amount floats when dropped into a glass of cold water.
-
Warm the mole negro in a saucepan over low heat, stirring occasionally, until it loosens and coats the back of a spoon, about 5 minutes.
-
Toss the shredded chicken with half of the warmed mole negro until evenly coated, reserving the remaining mole for assembly.
-
Lay a banana leaf rectangle shiny side up and spread about 1/3 cup of masa into a 4-inch square in the center, leaving a border on all sides.
-
Spoon about 3 tablespoons of the mole-coated chicken down the center of the masa, then drizzle with a spoonful of the reserved mole negro.
-
Fold the long sides of the banana leaf over the filling so the masa encases the chicken, then fold the ends up to form a sealed rectangular packet and tie with twine or a leaf strip.
-
Repeat with the remaining masa, chicken, and banana leaves to form 12 tamales.
-
Arrange the tamales in a steamer basket set over simmering water, standing them on their folded ends or stacking them horizontally, cover, and steam over medium-low heat.
-
Check the water level occasionally and replenish with hot water as needed to keep the pot from running dry.
-
Test a tamale by unwrapping it partially; the masa should pull cleanly away from the leaf when fully cooked.
-
Remove the tamales from the steamer and let rest for 10 minutes before unwrapping and serving.
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Tamales Oaxaqueños
These Oaxacan-style tamales wrap smooth masa and shredded chicken bathed in dark mole negro inside softened banana leaves, giving them a deeper, earthier flavor than their corn-husk cousins. Steaming low and slow renders the masa tender while the leaves perfume every bite with a subtle grassy aroma. They make a satisfying centerpiece for holidays, family gatherings, or a weekend cooking project.
3 hr 45 min 12 tamales 410 cal
Ingredients
- 4 cups masa harina
- 2 1/2 cups chicken broth, warm
- 1 cup lard, softened
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3 cups cooked chicken, shredded
- 2 cups mole negro
- 1 package banana leaves, thawed if frozen
- 1 kitchen twine or extra banana leaf strips, for tying
Method
- 1
Pass the banana leaves briefly over an open flame or a hot dry skillet for a few seconds per side until they become glossy and pliable, then wipe clean with a damp cloth.
- 2
Cut the banana leaves into 12 rectangles roughly 10 by 12 inches, trimming away any tough center ribs.
- 3
In a large bowl, beat the softened lard with an electric mixer on medium speed for 2 minutes until light and fluffy.
- 4
In a separate bowl, whisk the masa harina, baking powder, and salt together, then add to the lard alternately with the warm chicken broth, beating after each addition.
- 5
Continue beating the masa mixture for 4 to 5 minutes until it is light, smooth, and a small amount floats when dropped into a glass of cold water.
- 6
Warm the mole negro in a saucepan over low heat, stirring occasionally, until it loosens and coats the back of a spoon, about 5 minutes.
- 7
Toss the shredded chicken with half of the warmed mole negro until evenly coated, reserving the remaining mole for assembly.
- 8
Lay a banana leaf rectangle shiny side up and spread about 1/3 cup of masa into a 4-inch square in the center, leaving a border on all sides.
- 9
Spoon about 3 tablespoons of the mole-coated chicken down the center of the masa, then drizzle with a spoonful of the reserved mole negro.
- 10
Fold the long sides of the banana leaf over the filling so the masa encases the chicken, then fold the ends up to form a sealed rectangular packet and tie with twine or a leaf strip.
- 11
Repeat with the remaining masa, chicken, and banana leaves to form 12 tamales.
- 12
Arrange the tamales in a steamer basket set over simmering water, standing them on their folded ends or stacking them horizontally, cover, and steam over medium-low heat.
- 13
Check the water level occasionally and replenish with hot water as needed to keep the pot from running dry.
- 14
Test a tamale by unwrapping it partially; the masa should pull cleanly away from the leaf when fully cooked.
- 15
Remove the tamales from the steamer and let rest for 10 minutes before unwrapping and serving.
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