Stuffed with chicken and mole, these tamales Oaxaqueños (Oaxacan-Style Tamales), which come from the Oaxaca State in Mexico, are simple to make and absolutely delicious. Learn how to make them step by step.
In partnership with Maseca
Tamales are versatile and scrumptious and one of Mexico´s favorite dishes. You can find them year-round in every Mexican city and town, in big stores and small stores, open markets and street corners, often in the parking lot of big grocery stores where families sell their own homemade tamales.
Most people know about savory tamales, but you may not know you can make sweet tamales as well?
They come in a variety of flavors- strawberry, pineapple, coconut and raisin, vanilla, etc. We usually eat them with a sweet, hot, corn-based beverage called atole, lime atole is my favorite.
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Tamales are also the menu of choice at Christmas in many Mexican households. They are not hard to make and they are very versatile. Here are a few recipes:
If you make your own Tamales Oaxaqueños, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have the chance to share it as well.
Recipe shared with me by our friends at Maseca.
Tamales Oaxaqueños (Oaxacan-Style Tamales)
- 5 cups Maseca flour for tamales
- 4 cups of chicken broth
- 2 cups of pork lard *
- 1 teaspoon baking powder
- 1 tablespoon salt
- 2 ½ cups of cooked, shredded chicken
- 1 ½ cups of mole **
- 30 banana leaves cut in 8 x 8 inch squares (20×20 cm)
* You can find lard in Mexican groceries.
** Look for mole in Mexican groceries, or in the Mexican aisle of your grocery store, one famous brand is Doña María. In Mexican markets you may find mole in a paste, you just need to add chicken broth until you get the desired consistency.
With a blender, mix MASECA flour for tamales, chicken broth, lard, baking powder and salt until well blended, we call this “masa.”
Mix chicken and mole and marinate for a few minutes.
To make the banana leaves flexible and avoid breaking, heat them over a pan, or expose them to direct fire for a few seconds.
Take a banana leaf, and with a large spoon, spread a thin layer of the “masa” on the top, then spread a little bit of the chicken with mole on top of the masa.
Fold the leaves so that the meat mixture is in the center of a masa envelope and then form small packages and tie them closed with a thin strip of banana leaf twine.
Put the tamales horizontally in a tamalera or steamer, cover them with a layer of banana leaves.
Cover the steamer and let them cook for approximately an hour or until the tamales open cleanly without the masa sticking to the leaves.