Tamales Oaxaqueños
Oaxacan tamales: soft corn masa filled with chicken in mole negro, wrapped in banana leaves. A classic from Oaxaca.
120 min8 servingsAdvancedMexican
424kcal / serving
12.5 gprotein
50.9 gcarbs
19.7 gfat
Ingredients
- 500 grams Corn masa for tamales
- 250 grams Cooked and shredded chicken
- 200 grams Oaxacan mole negro
- 10 units Banana leaves
- 100 grams Lard
- 150 ml Chicken broth
- 1 to taste Salt
Directions
- Soften banana leaves by passing them through hot water and cut them into 25x30 cm rectangles.
- Beat the lard until fluffy. Incorporate the corn masa, chicken broth, and salt until you achieve a smooth and manageable masa.
- Heat the mole negro, adjusting the consistency with chicken broth if necessary.
- Place a portion of masa in the center of a banana leaf, flatten it, and fill with mole negro and shredded chicken.
- Fold the banana leaf to form a rectangular package and seal the ends.
- Steam the tamales in a steamer with boiling water for 1 hour and 30 minutes.
- Let rest for 15 minutes before serving.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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