Oaxacan tamales in banana leaves filled with chicken in complex black mole sauce.
Ingredients
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Measurement units
- 2 packages banana leaves, thawed
- 4 cup masa harina
- 1 ¼ cup lard
- 1 ½ tsp baking powder
- 1 tbsp salt
- 2 ½ cup chicken broth
- 3 cup prepared mole negro (jarred or homemade)
- 1 ½ lb cooked chicken thighs, shredded
Ingredients
Scale
Measurement units
- 2 packages banana leaves, thawed
- 4 cup masa harina
- 1 ¼ cup lard
- 1 ½ tsp baking powder
- 1 tbsp salt
- 2 ½ cup chicken broth
- 3 cup prepared mole negro (jarred or homemade)
- 1 ½ lb cooked chicken thighs, shredded
Instructions
Prep banana leaves
Cut banana leaves into 10-inch squares. Pass briefly over flame to make pliable. Wipe clean.
Ingredients
- banana leaves (2 packages)
Prepare the filling
Warm mole negro. Toss shredded chicken with 2 cups mole until well coated.
Ingredients
- mole (2 cup)
- chicken (1 ½ lb)
Make the masa
Beat lard until fluffy. Mix in remaining mole (1 cup). Add masa, baking powder, salt, and broth. Beat until light.
Ingredients
- lard (1 ¼ cup)
- masa (4 cup)
- mole (1 cup)
- broth (2 ½ cup)
- baking powder (1 ½ tsp)
- salt (1 tbsp)
Assemble to serve
Spread masa on banana leaf square. Add chicken mole filling. Fold into packet, tie with string or banana leaf strip.
Cook until set
Steam 1.5 hours until masa is set and pulls away from leaf.
Equipment
- steamer
Before you cook
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