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Best Easy Tamales Oaxaqueños Recipe

Name: Best Easy Tamales Oaxaqueños Recipe
Total time: 120 min
Yield: 250 g
Ingredients: Banana leaves 6 pieces; Masa harina 2.5 cups; Chicken breast (cooked, shredded) 12 oz; Lard or vegetable shortening 0.75 cups; Chicken broth 1.5 cups; Mole negro sauce 1.5 cups; Baking powder 1 tsp; Salt 1 tsp

Large tamales wrapped in banana leaves with chicken or pork in mole negro. These protein-packed Oaxacan family tamales showcase the region's legendary dark, complex mole sauce.

Cook 120 min Difficulty HARD 390 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

Banana leaves 6 pieces
Masa harina 2.5 cups
Chicken breast (cooked, shredded) 12 oz
Lard or vegetable shortening 0.75 cups
Chicken broth 1.5 cups
Mole negro sauce 1.5 cups

Seasonings/Sauce

Baking powder 1 tsp
Salt 1 tsp

Nutrition summary

Carbohydrates 40 g 41%

Protein 22 g 23%

Fat 16 g 36%

Serving size 250g

Cooking steps

1

Prepare banana leaves by passing them over an open flame or dry skillet until pliable, then cut into large rectangles for wrapping.
2

In a large mixing bowl, beat the lard or vegetable shortening until light and fluffy for at least 3 minutes.
3

Combine masa harina, baking powder, and salt; gradually mix in the beaten lard, then slowly add chicken broth, kneading until the dough is soft and slightly sticky but holds together.
4

Spread about 1/2 cup of the masa dough onto the center of each banana leaf rectangle, leaving room on all sides.
5

Top with a generous spoonful of mole negro sauce and 2 oz shredded chicken, keeping fillings centered.
6

Fold the banana leaf edges securely around the filling to form a tight packet, tucking in the sides.
7

Arrange tamales seam side down in a steamer, cover with more banana leaves or a damp towel, and steam over medium heat for 90–120 minutes, checking for doneness after 90 minutes.
8

Let tamales rest for 10 minutes after steaming to firm up; serve warm in banana leaves.

Personalized Q&A

Q. What's the key ingredient in this Tamales Oaxaqueños recipe?

The defining ingredient is the dark, complex mole negro sauce, paired with shredded chicken breast and masa harina. The distinct flavor comes from the mole, and the banana leaves used for wrapping add unique earthy aromas found in authentic Oaxacan tamales.

Q. How do I prevent the masa from becoming too dry or dense?

Proper hydration is crucial—gradually mix chicken broth into the masa and knead until you feel the dough is soft, moist, and slightly sticky but holds its shape. Too little broth results in hard tamales; too much, and the dough becomes mushy. Beat the lard thoroughly to aerate the dough for a lighter texture.

Q. What heat level should I use when steaming tamales, and how long should they cook?

Steam the tamales over medium heat. Maintain gentle, steady steam for 90–120 minutes. It's important not to rush the process—check for doneness after 90 minutes, and if the masa pulls away cleanly from the leaf, they're ready.

Q. How many calories and macros are in each serving?

Each serving contains about 390 kcal, with 40g carbohydrates (41%), 22g protein (23%), and 16g fat (36%). This provides a hearty protein boost and balanced nutrition for a main meal.

Q. What makes these tamales high in protein compared to regular tamales?

This recipe uses 12 oz of cooked, shredded chicken breast divided among six large tamales, resulting in 22g protein per serving—higher than traditional tamales, which may use less meat or just vegetable filling.

Best Easy Tamales Oaxaqueños Recipe

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