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These delicious Tamales Oaxaqueños de Mole con Pollo are a classic of Mexican cuisine. This delicious recipe, originally from the state of Oaxaca, is very easy to cook. Prepare the dough from the beginning to be spongy and moist. This recipe is perfect for the offering on the altar of the dead. The name of these Tamales Oaxaqueños de Mole con Pollo comes from the Nahuatl "tamalli" which means "wrapped", the tamal is a food of pre-Hispanic origin. In each state of the country they are prepared with different ingredients, but they have the same base, which is the corn dough.
In a comal over medium heat, roast the banana leaves until they are soft and flexible. Reserve. Cut into squares.
In a bowl, whisk the lard about 5 minutes or until it is completely softened. Add the dough little by little while continuing to beat until integrating. Add the salt, the baking powder and the broth, continue beating until it has a homogeneous consistency and a semi-thick dough.
Place a spoonful of dough on each banana leaf and spread, add mole, a bit of shredded chicken and wrap in a tamale form. Tie up with a banana leaf thread.
Place the tamales in a steamer with water and cook for 1 hour or until the dough is peeled off the leaf. Rest 10 minutes before serving.
Serve the tamales accompanied by a champurrado.
PRESENTATION
On a plate accompanied by hot champurrado.
TIPS
"Soasar" is the term used to indicate the roasting of banana leaves that will soften them and make them flexible.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
1028
kcal
51%
Carbohydrates
110
g
37%
Proteins
33.3
g
67%
Lipids
51.3
g
79%
Fiber
11.1
g
22%
Sugar
2.0
g
2.2%
Cholesterol
82.8
mg
28%
Rate this tip
Ratings(3)
Perla Basurto Godoy
20/08/2019 15:45:33
Riquísimos 😊
Marilu Arroyo Cardenas
10/08/2019 13:18:15
Mis favoritos!!! Deliciosos!!!
Fabiola Gonzalez-Chaparro
09/10/2018 17:27:37
Deliciosos
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