Oaxacan Mole Tamales

Lorenza Ávila
These delicious Oaxacan Mole Tamales with Chicken are a classic of Mexican cuisine. This delicious recipe, originating from the state of Oaxaca, is very easy to cook. Prepare the dough from scratch to ensure it is fluffy and moist. This recipe is perfect for the offering at the Day of the Dead altar.The name of these Oaxacan Mole Tamales with Chicken comes from the Nahuatl “tamalli” which means “wrapped,” the tamale is a food of pre-Hispanic origin. Each state in the country prepares them with different ingredients, but they all have the same base, which is corn dough.
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Ingredients
8
Servings
  • banana leaf, cut into squares of 20x15 cm
  • 250 grams lard, for the dough
  • 1 kilo masa dough, for the dough
  • 1 tablespoon salt, for the dough
  • 2 tablespoons baking powder, for the dough
  • chicken broth, for the dough
  • 1 cup mole sauce, red
  • 2 cups chicken, cooked and shredded
Preparation
40 mins
1h
Low
  • On a comal over medium heat, roast the banana leaves until they are soft and flexible. Set aside. Cut into squares.
  • In a bowl, beat the lard for about 5 minutes or until completely softened. Gradually add the dough while continuing to beat until combined. Add the salt, baking powder, and broth, continue beating until you have a homogeneous consistency and a semi-thick dough.
  • Place a tablespoon of dough on each banana leaf and spread it out, add mole, a bit of shredded chicken, and wrap it into a tamale shape. Tie with a strip of banana leaf.
  • Place the tamales in a steamer with water and cook for 1 hour or until the dough pulls away from the leaf. Let rest for 10 minutes before serving.
  • Serve the tamales accompanied by a champurrado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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