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Tamales Oaxaqueños (Oaxacan-Style Tamales)
Tamales Oaxaqueños (Oaxacan-Style Tamales)
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Prep Time:
60 minutes
Cook Time:
105 minutes
Total Time:
180 minutes
Oaxacan-style tamales featuring spicy chicken filling with two types of chiles.
Ingredients:
  • 11 ounces lard, divided
  • salt to taste
  • 9 cups masa harina
  • 1 cup warm chicken broth, divided
  • 3 fresh tomatillos, husks removed
  • 1 ancho chile pepper - stems, seeds, and veins removed
  • 1 mulato chile pepper - stems, seeds, and veins removed
  • 1 clove garlic, minced
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pinch crushed dried oregano
  • 1 pound shredded cooked chicken
  • 36 banana leaves, softened
Instructions:
  • Using an electric mixer, whip 9 ounces of lard in a large bowl until creamy. Mix in salt, followed by masa harina and beat until combined. Slowly pour in chicken broth, 1/4 cup at a time, until the masa resembles cookie dough, using about 3/4 cup. To test readiness, drop a small ball of masa into cold water; if it floats, it's ready, if not, mix a bit more.
  • In a blender, puree tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano until smooth.
  • In a skillet, heat 2 ounces of lard and simmer tomatillo sauce until it thickens slightly, for 3 to 5 minutes. Stir in shredded chicken and a splash of remaining chicken broth. Simmer on low heat until the chicken mixture thickens, about 10 minutes.
  • Take 2 to 3 tablespoons of masa mixture and spread it on a banana leaf, leaving a 2-inch space at the bottom and a 1/4-inch space at the top. Place 1 tablespoon of chicken filling in the center of the masa. Fold the sides of the banana leaf together, then fold the bottom over the seam of the sides and secure with kitchen string. Repeat with the rest of the banana leaves.
  • Set up a steamer by filling a saucepan with water, making sure it's just below the steamer basket. Bring the water to a boil. Arrange tamales with the open side up in the steamer, ensuring the filling is heated through and separates from the leaf, taking around 1 hour 30 minutes to 2 hours. Rest tamales for 15 minutes before serving.

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