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Oaxacan tamales

2 h
Complex
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Oaxacan tamales are traditionally wrapped in banana leaves, try this recipe that tastes delicious and will transport you to this state with its delicious flavor.

Ingredients

8 servings
  • 1/2 kilo of Pork Meat solid
  • 3 cloves of garlic
  • 1/2 onion split in half
  • 1 teaspoonful of Salt
  • 6 ancho chili peppers deveined and seedless
  • 8 guajillos chilei peppers deveined and seedless
  • 2 tomatoes
  • 1 teaspoonful of marjoram dry
  • 4 whole black pepper
  • 2 whole cloves whole
  • 1/2 kilo of corn dough
  • 5 spoonfuls of lard
  • 1 sheet of banana leaf large and others to line the steamer

    Preparation

    In a large saucepan, cover the pork with water and add 1 clove of garlic, 1/4 onion, and 1/2 teaspoon of salt.
    When it begins to boil, cover and cook over low heat between 45-60 minutes or until the meat is tender.
    Crumble the meat (preserve the broth).
    Grill the chiles, place them in a bowl, cover them with hot water and let them rest for 20 minutes.
    Meanwhile, roast the tomatoes, peel them and make a puree with them.
    Grill the other 1/4 onion, 2 cloves of garlic, marjoram, pepper and cloves.
    Drain the chiles, mix them with the roasted onion, the garlic, the marjoram, the pepper, the cloves and 1 cup of the reserved broth.
    In a pan, melt 1 tablespoon of butter and sauté the previous mixture for 5 minutes.
    Add the mashed tomatoes to the pan and continue cooking for another 5 minutes. Add the meat, mix well and cover. Cook over low heat for 10 minutes.
    Place the banana leaf to cook for 5 seconds.
    Cut the banana leaf into squares of 13x15 cm (about 5 inches x 6 inches) on each side.
    Mix 2 tablespoons butter with the dough for 5 minutes.
    With the remaining lard, grease one side of the banana leaf.
    Place a square dough about 8cm (about 3 inches) on the side of the banana leave with lard. Cover it with 1 1/2 tablespoons of the meat mixture.
    Fold the opposite edges of the sheet towards the center and then do the same with the other two edges so that a closed rectangle forms. To secure the tamales, tie them with thin strips of the same leaf.
    Add 2 cups of water in a pressure cooker with a griddle for steaming, cover the grid with the other extended banana leaves.
    Place the tamales on the leaves resting on the griddle and cover them with more banana leaves.
    Cover the pot and cook for 20 minutes. It can also be cooked in a steamer.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    499
    kcal
    25%
    Carbohydrates
    64.9
    g
    22%
    Proteins
    25.9
    g
    52%
    Lipids
    15.7
    g
    24%
    Fiber
    8.3
    g
    17%
    Sugar
    2.8
    g
    3.1%
    Cholesterol
    54.5
    mg
    18%
    Esha
    Rate this Tip.
    Ratings (18)
    Alma Ibarra
    20/11/2018 12:21:00
    Muy ricos y muy fácil de hacer
    Brennda Hdez Fernando
    29/10/2018 20:27:39
    TOTALMENTE DE ACUERDO CON JESUS RAZIEL, ESTO NO ES NADA PARECIDO A UN TAMAL OAXAQUENO, TODO ESTA MUY MAL, ESPERO POR FAVOR SUBAN LA RECETA CORRECTAMENTE.
    Jesus Raziel R M
    03/10/2018 09:58:53
    Nooooooo, así no son los tamales de mi oaxaquita hermosa, ni siquiera se dobla así la hoja de plátano, todo mal en esta receta, ofendes a mi estado poniéndole su nombre a este intento de intento de intento de remedo de tamal por Dios ya me enojé.
    Liz Glez
    11/09/2018 09:59:58
    Qué rico se ve 😋
    Leo Saucedo
    19/07/2018 11:21:04
    Muy buena y bien explicada
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