TamalesHard

Oaxacan Mole Tamales

Name: Oaxacan Mole Tamales
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 400 ml Chicken stock; 300 ml Chicken stock for the mole; 1 kg Masa flour for tamales; 1 rollo Kitchen string; 20 Banana leaves; 400 g Lard; 350 g Black mole paste; 600 g Cooked chicken breast; 1 tbsp Salt

5.0(1 rating)

210 min (90 prep + 120 cook) Hard 20 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 22 Jun 2026

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

£44.73

Total cost

£2.24

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

464

Calories

23g

Protein

45g

Carbohydrates

18g

Fat

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
Cut the banana leaves into rectangles of approximately 25x30 cm. Set aside extra thin strips for tying the tamales.
3
Dissolve the black mole paste in the 300 ml of hot chicken stock, mixing well until you have a thick, smooth sauce. Cook over low heat for 10 minutes to bring the flavours together. Set aside.
4
Shred the cooked chicken into medium strips. Coat it generously with the prepared mole.
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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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.