Banana leaf-wrapped tamales filled with chicken in rich Oaxacan black mole.
About this recipe
Oaxacan tamales stand out for being wrapped in banana leaves rather than corn husks, lending them a distinctive aroma and flavour. They are filled with chicken bathed in mole negro oaxaqueno, one of the most complex and deeply flavourful moles in all of Mexico.
History & Origin
Oaxacan tamales are a culinary jewel of the state of Oaxaca, known as 'the land of the seven moles'. They are distinguished from other Mexican tamales by being wrapped in banana leaf rather than sweetcorn husk, which gives them a tropical aroma and a unique earthy flavour. The mole negro with which they are filled is considered the most complex of the Oaxacan moles, made with over 30 ingredients including chilhuacle chillies, chocolate and aromatic herbs. The Zapotec and Mixtec peoples prepared tamales in banana leaf since pre-Hispanic times as offerings in funerary rituals and festivities. Today they are essential at weddings, christenings and celebrations of the Guelaguetza, the most important folk festival in Oaxaca.
Estimated cost
£14.80
Total cost
£0.74
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
464
Calories
23g
Protein
45g
Carbohydrates
18g
Fat
3g
Fibre
672mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Pass the banana leaves over the stove flame for a few seconds on each side until they change colour and become flexible and glossy. This prevents them from tearing when wrapping.
💡 If you don't have a gas stove, heat the leaves in the microwave for 30 seconds or pass them through boiling water.
- 2
Corta the hojas de platano en rectangulos de approximately 25x30 cm. Reserva tiras delgadas adicionales for amarrar the tamales.
- 3
Disuelve la pasta de mole negro en the 300 ml de chicken stock hot, mezclando well hasta obtener a salsa espesa y homogenea. Cuisine over low heat 10 minutes for combine flavours. Reserva.
- 4
Deshebra el chicken cocido en tiras medianas. Banalo generosamente with el mole preparado.
- 5
Beat the pork lard for 5 minutes until spongy. Add the masa harina, salt and the 400 ml of warm chicken stock. Mix until you get a soft, spreadable corn dough (masa).
- 6
Coloca un rectangulo de hoja de platano on la table. Unta a capa generosa de corn dough (masa) (3-4 tablespoons) en el centre. Anade chicken with mole encima.
- 7
Wrap into a rectangular parcel: fold the long sides of the leaf towards the centre, then fold the short ends over. Tie with a strip of banana leaf or kitchen string.
💡 Wrapping in banana leaf is different from corn husk: it is a flat rectangular parcel, not a vertical cylinder.
- 8
Arrange the tamales horizontally in the steamer, alternating the direction in each layer. Steam for 1 and a half to 2 hours.
- 9
The tamale is ready when the leaf peels away easily from the corn dough (masa). Leave to rest for 10 minutes before serving.
💡 The aroma of the banana leaf is a fundamental part of the flavour. Don't substitute with corn husks; the result will be different.
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