Traditional Mexican Dishes
Discover how to prepare Oaxacan Tamales, a typical recipe from Mexico
Learn how to prepare Oaxacan tamales with chicken and black mole, wrapped in banana leaves and steamed. A traditional Mexican recipe with soft and spongy dough, juicy filling, and the characteristic aroma of Oaxaca.
These Oaxacan tamales combine a dough of nixtamalized corn enriched with pork lard, shredded chicken, and black mole. The banana leaf provides aroma and allows for a flexible wrapper to steam the tamales until they are firm and spongy.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of nixtamalized corn dough
- ✓250 g of pork lard
- ✓1 ¾ tazas of warm chicken broth, for the dough
- ✓1 teaspoon of salt
- ✓1 teaspoon of baking powder
- ✓700 g of cooked and shredded chicken
- ✓400 g of prepared black mole
- ✓1 taza of chicken broth, for the filling
- ✓½ white onion, finely chopped
- ✓2 cloves of garlic, finely chopped
- ✓16 banana leaves and 4 additional reserve leaves
02
Step-by-step method
- 01
Place the cooked and shredded chicken in a container and set it aside
Place the cooked and shredded chicken in a container and set it aside.
- 02
Combine the prepared black mole and a taza of chicken broth in a…
Combine the prepared black mole and a taza of chicken broth in a saucepan. Heat them over medium heat and stir until you get a smooth, shiny, and lump-free sauce.
- 03
Add the chopped onion and garlic
Add the chopped onion and garlic. Cook for 5 minutes to integrate the aromas.
- 04
Add the shredded chicken, mix well and let it simmer gently…
Add the shredded chicken, mix well and let it simmer gently for 8 minutes. The filling should be juicy but not liquid. Turn off the heat and let it cool slightly.
- 05
Heat the banana leaves one by one over low heat, a hot comal or…
Heat the banana leaves one by one over low heat, a hot comal or in the oven for a few minutes, until they become flexible. Avoid burning them.
- 06
Clean the leaves with a damp cloth and cut them into approximately…
Clean the leaves with a damp cloth and cut them into approximately 30 cm squares.
- 07
Place the corn dough in a large container
Place the corn dough in a large container. Add the pork lard, salt, and baking powder. Knead until the mixture is uniform.
- 08
Gradually add the taza and a half of warm chicken broth while…
Gradually add the taza and a half of warm chicken broth while continuing to knead. The dough should be soft, moist, and easy to spread, without being too dry or too sticky.
- 09
Place a banana leaf on the table, with the smoothest side facing…
Place a banana leaf on the table, with the smoothest side facing up. Take approximately 4 tablespoons of dough and spread it in the center, forming a rectangle about 12 cm long.
- 10
Place 2 or 3 tablespoons of chicken with mole on top, without…
Place 2 or 3 tablespoons of chicken with mole on top, without overloading the tamale.
- 11
Fold one long side of the leaf over the filling and then the other
Fold one long side of the leaf over the filling and then the other. Fold the ends towards the center to form a well-closed rectangular package. Use a second leaf as reinforcement if one breaks.
- 12
Repeat the process until the dough and filling are finished
Repeat the process until the dough and filling are finished. Try to make all the tamales a similar size.
- 13
Prepare a steamer with water in the bottom, without reaching…
Prepare a steamer with water in the bottom, without reaching the grill. If desired, place leftover banana leaves on the grill.
- 14
Arrange the tamales vertically, with the folds facing down and…
Arrange the tamales vertically, with the folds facing down and leaving space between them. Cover them with another banana leaf and place the lid.
- 15
Steam for approximately 1 hour and 15 minutes
Steam for approximately 1 hour and 15 minutes. Check that the steamer does not run out of water and add more hot water if necessary.
- 16
Check the cooking by carefully removing a tamale and letting…
Check the cooking by carefully removing a tamale and letting it rest for a few minutes. The dough should come off the leaf easily and feel firm, spongy, and fully cooked. If it sticks, continue cooking for 10 or 15 minutes more.
- 17
Turn off the heat and let the tamales rest inside the steamer, with…
Turn off the heat and let the tamales rest inside the steamer, with the lid on, for 10 minutes.
- 18
Serve the tamales hot and open the leaf just before eating them…
Serve the tamales hot and open the leaf just before eating them to preserve their aroma and moisture.
- Heat the banana leaves only until they become flexible; they should not burn.
- The dough should be soft, moist, and easy to spread. If it dries while working, add small amounts of warm broth and knead again.
- The filling should be juicy but not liquid, to avoid the tamales opening during cooking.
- Do not continuously lift the lid of the steamer, as the loss of steam delays cooking.
- You can prepare the tamales in advance and reheat them to steam to better preserve their texture.
- Store the tamales refrigerated for a few days, always well covered.