📝 About This Recipe
Transport your kitchen to the heart of Oaxaca with these iconic tamales, distinguished by their luxurious banana leaf wrappers and rich, aromatic filling. Unlike their corn-husked cousins, these tamales are steamed in banana leaves, which infuse the pillowy, lard-whipped masa with a subtle tea-like fragrance and moisture. Filled with tender shredded chicken and a complex, velvety black mole sauce, they represent the pinnacle of Mexican comfort food and ancestral culinary artistry.
🥗 Ingredients
The Masa (Dough)
- 4 cups Masa Harina (preferably Nixtamasa or high-quality corn flour)
- 3 cups Chicken Broth (warm, high-quality)
- 1 cup Pork Lard (rendered, at room temperature; can sub with vegetable shortening)
- 1 teaspoon Baking Powder
- 2 teaspoons Kosher Salt (adjust to taste)
The Filling
- 1.5 lbs Chicken Breast (poached and shredded)
- 1 cup Mole Negro Paste (high-quality artisanal paste)
- 1.5 cups Chicken Broth (to dissolve the mole paste)
- 0.5 disc Mexican Chocolate (optional, for extra depth in the mole)
The Wrapping
- 1 package Banana Leaves (frozen or fresh, cut into 10x10 inch squares)
- 1 roll Kitchen Twine (optional, for securing the parcels)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them clean with a damp cloth. Pass each leaf square quickly over an open gas flame or a hot skillet for 3-5 seconds until they turn shiny and become pliable; do not burn them.
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2
In a small saucepan, combine the mole paste and 1.5 cups of chicken broth. Simmer over medium-low heat, whisking constantly until the paste is completely dissolved and the sauce coats the back of a spoon. Add the Mexican chocolate if using.
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3
Stir the shredded chicken into the mole sauce. Let it simmer for 5-10 minutes so the meat absorbs the flavors, then remove from heat and let cool slightly.
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4
In a large stand mixer fitted with the paddle attachment, beat the lard and salt on high speed for about 3-5 minutes until it is incredibly light, white, and fluffy.
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5
In a separate bowl, whisk the masa harina and baking powder together. Gradually add the warm chicken broth to the flour, mixing with your hands until a soft dough forms.
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6
Turn the mixer to low and add the masa dough to the whipped lard in small golf-ball-sized chunks. Once incorporated, beat on medium-high for another 5 minutes.
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7
Perform the 'float test': Drop a tiny piece of masa into a glass of water. If it floats, your masa is light enough for fluffy tamales. If it sinks, keep beating!
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8
To assemble, lay a banana leaf square flat. Spread about 1/3 cup of masa into a 5-inch square in the center of the leaf, leaving a border around the edges.
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9
Place 2 tablespoons of the chicken mole mixture in the center of the masa square.
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10
Fold the leaf in thirds like a letter, bringing the masa edges together to seal the filling inside. Fold the remaining two ends underneath to create a rectangular packet.
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11
Prepare a large steamer pot with a few inches of water at the bottom. Line the steamer rack with leftover scraps of banana leaves.
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12
Stand the tamales vertically or lay them flat (seam side down) in the steamer. Cover with more leaf scraps and a heavy lid.
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13
Steam over medium heat for 75 to 90 minutes. Check the water level every 30 minutes and replenish with boiling water if necessary.
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14
Test for doneness: Remove one tamale and let it sit for 10 minutes. If the leaf peels away cleanly from the masa, they are ready.
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15
Let the tamales rest for at least 15-20 minutes before serving; this allows the masa to firm up to its perfect texture.
💡 Chef's Tips
The secret to a great tamale is the 'float test'—if the dough doesn't float in water, the tamales will be dense and heavy. Always use warm broth when mixing your masa to ensure the starch hydrates properly. If you can't find Mole Negro, a high-quality Mole Poblano or even a rich Salsa Roja works beautifully. Do not skip the leaf-softening step; fresh banana leaves are brittle and will crack if you try to fold them without heating them first. Tamales freeze beautifully; make a double batch and steam them straight from the freezer for an extra 20 minutes.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican black beans topped with crumbled queso fresco. Pair with a hot mug of Champurrado (chocolate-based atole) for a traditional breakfast. A side of pickled red onions with habanero provides a sharp, acidic crunch that cuts through the rich mole. Top with a dollop of Mexican crema and a sprinkle of toasted sesame seeds for a gourmet presentation. Enjoy alongside a crisp, cold Hibiscus (Jamaica) iced tea to balance the warmth of the spices.