The tamal from Oaxaca is slighly more complicated to prepare, as to make them you will need some of the Mole which this region is notorious for, the Oaxaca Black Mole or Mole Negro, as an ingredient; but to save some work,
I suggest using the ready made mole paste from a latin products store, as this will save a considerable amount of time in making these tamales. It is the use
of this mole from Oaxaca that definitely sets this one apart from the other tamales; another feature is the fact that they are traditionally wrapped in banana leaves, in squares, unlike
most mexican tamales which are frequently wrapped in corn husks.
4 big banana leaves, washed
4 cloves garlic
1 whole chicken
1/2 pound pork leg meat
1 pound black Mole Oaxaca style store bought, or homemade: (Mole Negro Recipe
1/2 pound lard,
2 pounds (7 cups) Corn Flour for Tamales
1/2 water cup
2 teaspoons yeast or baking powder unavailable
2 teaspoons of tequesquite
salt to your taste
Dip the banana leaves in boiling water for a few seconds; this is important as
it will make them pliable. Unroll
the banana leaves, dry them off and cut them up into 12 inch X 12 inch squares approximately
Boil the pork leg meat in water, just enough to barely cover it, with garlic and the
chopped onion. Once finished cooking discard the water and reserve the pork.
Cooking the chicken: to speed things up cut your chicken in two halves and plunge it in
water (with one tsp salt), which you will bring to a boil. Cook your chicken
this way and when it is ready, take out the chicken from the water and save the
broth; this will become the broth we need later on. Allow the meat and chicken to cool,
take out chicken's and pork's bones and cut their meat to medium sized chunks. As I wrote
earlier, have the chicken broth ready for the next step.
Mix your Oaxaca Mole with that chicken broth as you bring it to
a boil, stirring constantly until you get a thick sauce. Add to this
sauce the chicken and pork chunks...
Beat the lard to make it soft and spongy. Add the lard to the tamal corn
flour and knead them together. While beating the masa, spkinkle the
tequesquite in that dough. Keep kneading and rolling the dough until a little
chunk of it would float in water instead of sinking to the bottom of a glass.
Spread your banana tree leaf squares; put in the middle of each one a chunk of
the mixed tamal dough and some meat and chicken oaxaca sauce. Leave room
for you to be able to close the banana tree leaves, the dough will expand but
not too much. Add another banana tree leaf on top and tie up your tamales
tightly enough, using twine rope. Keep your tamales square, if you want to
Arrange them in a steamer or proper tamalera, and cook them with steam for about 1 hour, making sure the steamer never runs out of water.
A trick to make sure there is water in the steamer: drop a metallic piece of
some sort at the bottom; as the water boils and moves the metal, this will make clinking
noises. When the clinking noises stops this means there no longer is any
You know your tamales are ready when, when opening one its leaves they come off easily
from the dough.
One hour steaming should be perfect for this.
Serve your Tamales Oaxaqueños while hot, or save for later in the refrigerator.