Oaxacan Yellow Mole Tamales (Mole Amarillo)
Oaxacan banana leaf tamales with yellow mole and shredded chicken.
About this recipe
Oaxacan tamales wrapped in banana leaves, filled with chicken in yellow mole made with guajillo chillies, tomatillos and hierba santa. The jewel of Oaxacan cooking.
History & Origin
Yellow mole tamales are considered the most prized jewel of Oaxacan cuisine - a region world-renowned for its moles. Mole amarillo is one of the seven moles defining Oaxaca's gastronomic identity, alongside negro, coloradito, chichilo, rojo, verde and manchamanteles. What distinguishes Oaxacan tamales from the rest of Mexico is the use of banana leaves instead of corn husks. Banana leaves impart a unique smoky, vegetal aroma that permeates the masa during cooking. Oaxacan tamal masa is also thinner and more moist, achieving an almost silky texture. Yellow mole gets its characteristic colour from guajillo and costeño chillies, balanced with tomatillos and hierba santa - also called "holy herb" - an anise-flavoured plant emblematic of Oaxacan cooking that cannot be substituted. In Oaxaca, yellow mole tamales are made for important celebrations: weddings, baptisms, village fiestas and Día de Muertos. They are a collective effort - families gather days in advance to prepare the mole, then the masa, then spread and fill the tamales. It is a culinary ritual preserving community memory.
Estimated cost
£16.00
Total cost
£1.33
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
18g
Protein
52g
Carbohydrates
14g
Fat
5g
Fibre
590mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Para el mole amarillo: desvenar y tostar 4 chiles guajillo y 3 chiles costeños. Remojar 20 min. Asar en comal 300g tomatillos, 2 tomates, media cebolla y 3 ajos. Licúar con los chiles, 2 hojas de hierba santa y caldo de pollo.
💡 La hierba santa es insustituible en este mole.
- 2
Fríe el mole en una olla con 2 cucharadas de aceite a fuego medio 10 minutos. Incorpora 600g de pollo cocido deshebrado. Cocina 15 minutos. Sazona. El mole debe estar espeso.
- 3
Para la masa: mezcla 700g de masa de maíz preparada con 150g de manteca de cerdo, 1 taza de caldo tibio y sal. Amasa 10 minutos hasta que sea suave y se desprenda de las manos. Prueba con un trozo en agua: si flota, está lista.
💡 El truco del agua flotante es infalible para saber si la masa tiene la grasa correcta.
- 4
Pasa hojas de plátano brevemente por la llama o comal para ablandarlas. Extiende 2 cucharadas de masa en un cuadro de 20x20 cm dejando bordes. Coloca 2 cucharadas de mole con pollo al centro.
💡 No pongas demasiado relleno o el tamal no cerrará.
- 5
Dobla la hoja de plátano sobre sí misma formando un paquete rectangular. Ata con tiras de hoja o hilo. Coloca en vaporera sobre agua hirviendo.
- 6
Cuece los tamales al vapor 60-75 minutos. Están listos cuando la masa se despega fácilmente de la hoja. Deja reposar 10 minutos antes de abrir.
💡 No abras la vaporera durante la cocción o los tamales quedarán pesados.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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