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Oaxacan tamales

120 minutes
Complex
8 servings
16
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.
Learn more about María Fernanda Hernandez

Ingredients

  • 1/2 kilo of Pork Meat solid
  • 3 cloves of Garlic
  • 1/2 onion split in half
  • 1 teaspoonful of Salt
  • 6 wide chiles deveined and seedless
  • 8 guajillos chiles deveined and seedless
  • 2 tomatoes
  • 1 teaspoonful of marjoram dry
  • 4 Whole black peppers
  • 2 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 mash them 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 for another 5 minutes. Add the meat, mix well and cover. Cook over low heat for 10 minutes.
    Place the banana leaf to tatemar for 5 seconds.
    Cut the banana leaf into squares of 13x15 cm 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 8 cm on the side of the sheet with butter. 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 the 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 of the grid and cover them with more banana leaves.
    Cover the pot and cook for 20 minutes. It can also be cooked in a steamer.

    Did you cook this recipe?

    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 (17)
    Brennda Hdez Fernando
    2018-10-29T20:27:39.00-06
    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
    2018-10-03T09:58:53.00-06
    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
    2018-09-11T09:59:58.00-06
    Qué rico se ve 😋
    Leo Saucedo
    2018-07-19T11:21:04.00-06
    Muy buena y bien explicada
    Maryy Guzmán
    2018-01-08T07:09:30.00-06
    En algunos lugares al jitomate tambien le llaman tomate. Yo quisiera saber en que instante se le pone la hoja santa pues me gustaría prepararlos, me podrían decir.....
    see more
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