Oaxaca-Style Tamales

Total Time: 2 hours
Serves: 4
Oaxaca-Style Tamales
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For the Filling:

  • 2-3 lbs. of banana leaves, boiled in rolling hot water for 8-10 minutes
  • 1 tsp. Royal baking powder
  • 2 kg. masa
  • ¼ kg. lard
  • 1 cup water, salted with 2 tbsp. of sea salt
  • 2 lbs. shredded chicken

For the mole:

  • 1 lb. Guelaguetza’s Mole Paste
  • 2 lbs. red tomatoes, cut in fours
  • ½ cup of water
  • 2 cups of chicken broth
  • ¼ tsp. salt
  • 1 tbsp. Oaxacan chocolate (can be substituted with brown sugar)


For the mole:

Put the tomatoes and water in a pot and bring to a boil for 20 minutes. Pour the boiled tomatoes into a blender and blend for 10 seconds. Strain the tomatoes back into the pot and stir in Guelaguetza’s black mole paste until the paste has fully dissolved. Bring the mole mixture to medium heat, then add 2 cups of chicken broth. Season with salt and chocolate. Stir for another 10 minutes, until the mole comes to a boil.

For the tamales:

Beat the lard vigorously until soft, then add the masa and Royal baking powder. Slowly add water, in small amounts, until achieving a consistency that allows for the masa to spread evenly in the banana leaves. Cut the boiled banana leaves in 12”x10” rectangles. Spread the masa across each square and place about ¼ cup of chicken and 3 tbsp. of mole right in the middle of the tamale. Fold half of the leaf horizontally to the center once, then twice in the opposite direction. Then fold it over vertically twice in the same way, almost like wrapping the mole and chicken as a present. Steam the tamales for about an hour.

Serve hot!
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