Photograph of the finished Tamales oaxaqueños

Mexico · Bánh ngô gói lá chuối Tamales Oaxaca

Tamales oaxaqueños

2 hr 20 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 15.5 oz
  • Photograph of Pork fat Pork fat 4.9 oz
  • Photograph of Banana leaves Banana leaves 8 leaves
  • Photograph of Chicken breast Chicken breast 11.3 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 1.4 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.1 oz
  • Photograph of Baking powder Baking powder 0.4 oz

Method

  1. 1 Roast dried chilies, soak for 20 minutes, then grind with roasted sesame seeds, strain and fry for 10 minutes until a thick mole forms, then add chocolate and melt.
  2. 2 Beat the pork fat with baking powder for 6 minutes until fluffy and white, then gradually mix in the masaka powder with 80 ml of warm broth.
  3. 3 Heat the banana leaves over a fire for 10 seconds to make them soft and pliable; unheated leaves will crack immediately when folded.
  4. 4 Spread the dough into a thin 5 mm layer on the leaf, place the chicken and mole in the middle, then fold it into a flat square package.
  5. 5 Steam for 1 hour over medium heat; the tamal is cooked when the dough no longer sticks to the leaf. The flat wrapping in banana leaves is a distinguishing feature of Oaxaca tamal compared to tamal wrapped in corn husks.

With an appliance

  • Pressure cooker 1 hr 10 min

    Replace step 5: steam Oaxaca tamales under high pressure for 25 minutes, then release pressure naturally for 10 minutes; steps 1–4 remain unchanged.

Start cooking