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Oaxacan tamales

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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.


8 portions
  • 1/2 kilos pork meat, solid
  • 3 cloves garlic
  • 1/2 onions, split in half
  • 1 teaspoon salt
  • 6 ancho chiles, deveined and seedless
  • 8 guajillo chiles, deveined and seedless
  • 2 tomatoes
  • 1 teaspoon marjoram, dry
  • 4 black pepper berries
  • 2 whole cloves, whole
  • 1/2 kilos masa dough
  • 5 tablespoons lard
  • 1 leave banana leaf, large and others to line the steamer


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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
Total lipid (fat)
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Provided by USDA
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Ratings (22)
Laurilla GC
17/11/2019 07:28:50
quedan muy ricos ya me es la tercera vez que los hago y a mi familia le encantan. si los hago en olla de presión más o menos son entre 20 y 30 minutos, si los hago en vaporera son dos horas para que queden en su punto.
Lauzen Sanchez
03/11/2019 15:36:59
Que tal, tengo una duda? los 20 minutos son a partir de ponerlos al fuego, o a partir de que chille la olla expres?
Leopoldo Partida Sosa
18/09/2019 02:24:06
Efectivamente, no es el auténtico tamal Oaxaqueño, pero de qué se ve rico ni dudarlo
Jazmin Lara
27/05/2019 22:15:49
Deliciosos ✨
Alma Ibarra
20/11/2018 12:21:00
Muy ricos y muy fácil de hacer
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