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Oaxacan tamales filled with chicken in golden mole amarillo, wrapped in banana leaves. These protein-packed family celebration tamales deliver the distinctive tang of yellow mole.
Preheat a dry skillet over medium heat; toast the banana leaves for 10 seconds each side until pliable and fragrant, then set aside covered.
In a saucepan, simmer guajillo chiles with 1 cup chicken broth for 8 minutes; blend with yellow tomatoes, onion, and garlic until very smooth.
Pour blended mixture into a skillet on medium heat, add ground pepitas, oregano, cumin, lime juice, and half the salt; cook, stirring, until thickened to a mole-like sauce (10–12 minutes).
Mix masa harina with 0.25 cup chicken broth, melted butter, and 1 tsp salt; knead until a soft, moist dough forms, adjusting with more broth if dry.
To assemble: Place a piece of banana leaf glossy side up, spread a 1/2-inch layer of masa in a rectangle, add a generous spoonful of shredded chicken and mole amarillo, then fold and tie securely.
Arrange tamales standing up in a steamer lined with banana leaves, cover with more leaves, and steam over low-medium heat for 75–90 minutes, keeping the water simmering but never at a rolling boil.
Let tamales rest 10 minutes after steaming before serving, allowing the masa to firm for perfect texture.
