Tamales Oaxaquenos
Oaxacan tamales wrapped in banana leaves with mole negro and chicken — more complex than corn husk tamales.
Total time
150 min
Prep
60 min
Cook
90 min
Difficulty
hard
Cuisine
Mexican
gluten-free
Ingredients
500gmasa harina
300glard
400mlwarm chicken stock
1 tspbaking powder
400gchicken, shredded
300mlmole negro sauce
banana leavescut in 30cm squares and softened over flame
Instructions
1
Beat lard until fluffy, mix with masa harina, stock and baking powder.
2
Mix shredded chicken with mole negro.
3
Pass banana leaves briefly over flame to make pliable, dry with cloth.
4
Spread masa on shiny side of leaf, add chicken mole filling.
5
Fold leaf over filling, fold sides in to seal.
6
Steam for 1.5 hours.
7
Serve in the leaf for guests to unwrap — the banana leaf perfume is part of the experience.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1300
Protein
42.7g
Fat
83.5g
Carbs
95.7g
Fiber
8g
Sodium
577mg
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