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Best Easy Tamales de Muerto Oaxaqueños Recipe

Name: Best Easy Tamales de Muerto Oaxaqueños Recipe
Total time: 130 min
Yield: 200 g
Ingredients: masa harina 2 cups; chicken thighs, cooked and shredded 16 oz; chicken broth 1.5 cups; lard 4 tbsp; banana leaves 8 pieces; ancho chile powder 2 tbsp; garlic cloves, minced 2 cloves; salt 1.5 tsp; fresh ground black pepper 0.5 tsp; dried oregano 1 tsp

Special Oaxacan tamales prepared for Day of the Dead offerings honor ancestral traditions. This protein-rich, family dish is a fresh, sacred culinary tribute wrapped in banana leaves.

Cook 130 min Difficulty NORMAL 350 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

masa harina 2 cups
chicken thighs, cooked and shredded 16 oz
chicken broth 1.5 cups
lard 4 tbsp
banana leaves 8 pieces

Seasonings/Sauce

ancho chile powder 2 tbsp
garlic cloves, minced 2 cloves
salt 1.5 tsp
fresh ground black pepper 0.5 tsp
dried oregano 1 tsp

Nutrition summary

Carbohydrates 40 g 46%

Protein 18 g 21%

Fat 13 g 33%

Serving size 200g

Cooking steps

1

Warm the banana leaves over an open flame or skillet for 15-20 seconds until pliable, ensuring not to burn them.
2

In a large mixing bowl, beat the lard with salt until fluffy, then gradually add masa harina and chicken broth to make a soft, spreadable dough.
3

Season the cooked shredded chicken with ancho chile powder, garlic, oregano, salt, and pepper, then mix thoroughly to evenly coat.
4

Lay out each banana leaf (shiny side up), spread a layer of masa dough in the center with wet hands, and add a portion of seasoned chicken filling on top.
5

Fold each tamal, tuck the sides, and secure by folding; arrange in a steamer seam side down and cover with extra banana leaves to retain moisture.
6

Steam on medium heat for about 90 minutes, checking water level every 30 minutes and replenishing as required to prevent them drying out.
7

Allow tamales to rest for 10 minutes off heat before serving so the dough sets properly and releases easily from the leaves.

Personalized Q&A

Q. What are the key ingredients that define Tamales de Muerto Oaxaqueños?

The defining ingredients are masa harina, gently whipped lard for a tender texture, shredded chicken thighs as the protein center, and banana leaves, which offer a distinctive aroma and presentation. The seasoning mix of ancho chile powder, garlic, and oregano brings depth and authenticity.

Q. How do I prevent the tamales from drying out or sticking during steaming?

To prevent dryness, cover the tamales in the steamer with extra banana leaves and monitor water levels, topping up every 30 minutes. To avoid sticking, ensure the banana leaves are well-warmed and the tamales are folded seam side down.

Q. What's the best way to control heat while steaming these tamales?

Consistent medium heat is ideal for steaming—high heat may toughen the masa, while low heat may leave tamales undercooked. Maintain a gentle steam and check that water doesn’t fully evaporate during the 90-minute cook time.

Q. How many calories and what protein-to-carb ratio does this recipe offer per serving?

Each serving contains 350 kcal, 18g protein (21% of calories), and 40g carbs (46% of calories), making it a protein-rich and satisfying dish suitable for family gatherings.

Best Easy Tamales de Muerto Oaxaqueños Recipe

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