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MexicanAuthentic Cuisine

Tamales Oaxaqueños

Serves 4 to 6 Entree chicken, Poultry, mole

Tamales Oaxaqueños

Tamales Oaxaqueños are a beloved staple in the daily lives of Oaxaca's people. In this region, the enticing aroma of steaming tamales signals that it's time to gather around the table. This recipe captures the essence of Oaxacan home cooking, where the tamales are prepared with care and the flavors are allowed to shine brightly.

Each bite of these tamales reveals a delightful contrast between the soft, tender masa and the rich, complex mole negro. The chicken melds seamlessly with the deep chocolate and chili notes of the mole, offering a taste that is both comforting and bold. Wrapped in banana leaves, the tamales are infused with a subtle earthiness, making them an irresistible part of the everyday Oaxacan meal.

Ingredients

  • 1 kg (8 cups)masa harina para tamales
  • 400 g (14 oz)lard — beaten until light and floating
  • 2 tspbaking powder
  • 1.5 L (6 cups)warm broth
  • 1 tbspfine salt
  • 800 g (1 3/4 lb)chicken — poached and shredded
  • 3 cupsmole negro — warmed
  • 20banana leaves — passed over the flame and cut into squares

Method

  1. In a large mixing bowl, beat 400 g (14 oz) of lard using an electric mixer or a wooden spoon until it becomes white and fluffy. This process incorporates air, making the tamales lighter. Gradually add 1 kg (8 cups) of masa harina, 1.5 L (6 cups) of warm broth, 2 tsp of baking powder, and 1 tbsp of fine salt. Mix everything until the dough is smooth and a small pinch of it floats in a glass of water, indicating the right consistency.
  2. Prepare the banana leaves by passing them over an open flame or hot griddle for a few seconds until they become pliable and glossy. This softens them and releases their aroma, making them easier to fold. Cut the leaves into rectangles approximately 30 cm x 20 cm (12 in x 8 in) and set them aside.
  3. Take one banana leaf and spread a generous 1/4 cup of masa dough in the center, leaving about a 5 cm (2 in) border on all sides. Place a portion of the 800 g (1 3/4 lb) cooked, shredded chicken and a spoonful of mole negro down the middle of the masa. Fold the sides of the leaf over the filling, then fold the ends to create a secure package.
  4. Arrange the tamales upright in a large steamer, ensuring they are tightly packed so they remain upright. Fill the bottom of the steamer with boiling water, making sure it doesn't touch the tamales. Cover with a damp cloth or additional banana leaves to trap the steam, then cover with the lid. Steam over medium-high heat for about 90 minutes, checking occasionally to ensure the water doesn't evaporate.
  5. Once the tamales are cooked, remove them from the steamer and let them rest for 15 to 20 minutes. This resting period allows the masa to firm up and pull away cleanly from the banana leaves. When ready to serve, unwrap the tamales and enjoy the rich aroma and flavors of the mole and masa.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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