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Mexican

Tamal oaxaqueño

A banana-leaf-wrapped Oaxacan tamal filled with tender chicken in mole negro. The leaf perfumes the soft masa as it steams, giving the tamal its deep, earthy aroma.

Tamal oaxaqueño — Mexican — ChefSnap
35 minsPrep
1 hr 25 minsCook
2Serves
MediumDifficulty
680 kcal per serving28g protein 54g carbs 40g fat
Watch it made — Tamal oaxaqueñoWatch it madeCocina Alucinante · 4:42

Ingredients

Method

  1. Place the chicken thigh in a small pot with the onion, garlic, a pinch of salt, and enough water to cover, then simmer until tender, about 30 minutes.
  2. Remove the chicken, shred the meat, and strain and reserve the cooking broth.
  3. Warm the mole negro paste in a saucepan over low heat, then gradually whisk in 1 cup of hot chicken broth until smooth and thick enough to coat a spoon.
  4. Simmer the mole for 8 to 10 minutes, stirring often, then fold in the shredded chicken and keep warm.
  5. Pass the banana leaves briefly over an open flame or hot comal until glossy, flexible, and aromatic, then wipe them clean.
  6. Beat the lard in a bowl until pale and fluffy, about 3 minutes.
  7. Add the fresh masa, salt, and baking powder, then beat while adding warm broth little by little until the dough is soft, spreadable, and light.
  8. Test the masa by dropping a small piece into cold water; if it floats, it is ready, and if not, beat in a little more broth and continue mixing.
  9. Lay one banana leaf rectangle smooth side up and spread half of the masa into a thick oval in the center.
  10. Place one hoja santa leaf over the masa, spoon half of the chicken in mole down the center, and fold the banana leaf into a tight rectangular packet.
  11. Tie the tamal with a banana leaf strip and repeat with the remaining masa, hoja santa, and filling.
  12. Arrange the tamales seam side down in a steamer lined with extra banana leaf, cover, and steam over steadily boiling water for 60 to 70 minutes.
  13. Let the tamales rest off the heat for 10 minutes before opening so the masa finishes setting.

Common questions

Can I substitute banana leaves if I can’t find them for tamal oaxaqueño?

Yes, but banana leaves are ideal for flavor and moisture. If unavailable, use parchment plus foil, though the tamal will taste less aromatic. Corn husks work in a pinch, but the texture and shape will be different.

How long does it take to make tamal oaxaqueño from start to finish?

Plan on about 1.5 to 2 hours total. Chicken simmering takes around 30 minutes, mole 10 to 15 minutes, and masa mixing plus assembly another 30 to 45 minutes before steaming.

What are the most common mistakes when making the masa?

The biggest mistakes are underbeating the lard, using broth that is too hot, and making the masa too stiff. Beat until fluffy, then add warm broth gradually. The masa should be soft, spreadable, and float in cold water.

How should I store leftover tamales and mole?

Cool completely, then refrigerate tamales wrapped in their leaves for up to 4 days. Freeze for up to 2 months. Store extra mole and chicken separately in airtight containers; refrigerate for 3 to 4 days or freeze longer.

What is the best way to reheat and serve tamal oaxaqueño?

Reheat wrapped tamales by steaming until hot, usually 15 to 20 minutes from the fridge. Serve warm with extra mole spooned over the top if desired. Unwrap at the table and serve with hot broth or Mexican rice.