Tamales Oaxaqueños
Tamales de Mole Negro
Oaxacan tamales wrapped in banana leaves rather than corn husks — masa enriched with lard spread over banana leaf, filled with mole negro and chicken, then steamed until tender and fragrant.
- Total
- 2 hr 30 min
- Serves
- 10
- Level
- Hard
Prep 1 hr · Cook 1 hr 30 min
Ingredients
Method
Beat lard until fluffy. Gradually add masa harina, warm broth, salt, and baking powder, mixing until a smooth spreadable dough forms. A small ball should float in water.
About 15 min
Soften banana leaf pieces by passing each one over a flame or scorching them briefly. Cut into 30 cm rectangles.
About 10 min
Spread a thin layer of masa (about 3–4 mm) in the center of each banana leaf rectangle.
About 15 min
Place a spoonful of mole negro and some shredded chicken in the center. Fold the banana leaf over to enclose, then fold the ends under. Tie with a strip of banana leaf or twine.
About 20 min
Stand tamales upright in a steamer. Steam over medium heat for 90 minutes until masa pulls cleanly from the leaf.
About 1 hr 30 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 18 g
- Carbs
- 44 g
- Fat
- 16 g
- Fibre
- 4 g
- Sodium
- 520 mg
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Recipe by Boon Tools.