Oaxacan mole tamales

Ingredients

• 16–18, cut into 15 × 13 cm rectangles (6 × 5 in)banana leaves
• 450 g (1 lb)cooked, shredded chicken
• 250 ml (1 cup)prepared mole
• 60 g (⅓ cup)lard
• 240 ml (1 cup)olive oil
• 500 g (4½ cups)Maseca flour for tamales
• 1 tablespoonsalt
• ½ teaspoonbaking powder
• 710 ml (3 cups)chicken stock

Instructions

1. 1

   Wash the leaves

   Rinse the cut banana leaves carefully under running water, as they tear easily. Let them drain, then dry them with a tea towel, wiping along the lines of each leaf to avoid splitting it.

2. 2

   Warm the leaves

   Heat a griddle or frying pan and pass the leaves over the heat. They are ready when they turn a lighter green and become glossy, flexible and more resilient. Set them aside.

3. 3

   Mix the filling

   Stir the cooked, shredded chicken and mole together until evenly combined. Cover and set aside until needed.

4. 4

   Cream the lard

   Beat the lard until soft and creamy, then pour in the olive oil and continue mixing until combined. Do this by hand or with a mixer.

5. 5

   Make the masa

   Add the Maseca flour, salt and baking powder, and stir. Pour in half the chicken stock and mix; add more stock gradually as it is incorporated. The finished masa should feel moist but not liquid and should come away from your hands easily.

6. 6

   Shape the portions

   For evenly sized tamales, portion the masa before assembling. Fill a ⅓-cup measure with masa, turn it out and shape it into a ball about 5 cm in diameter. Repeat with the remaining masa.

7. 7

   Prepare a leaf

   Place a banana leaf on your work surface with the paler green side facing up and the leaf lines running horizontally.

8. 8

   Flatten the masa

   Put one masa ball in the centre of the leaf and flatten it with your fingers or hand to the thickness you want.

9. 9

   Add the filling

   Place 1–2 teaspoons of the chicken and mole mixture in the middle of the masa. Fold the top of the leaf over to cover half the filling, then fold up the bottom edge to cover the rest; the shape will resemble a tlacoyo.

10. 10

    Wrap the tamales

    Wrap the leaf around the tamal and fold both ends underneath. Tie each one with kitchen string or strips cut from the banana leaves, if you like.

11. 11

    Set up the steamer

    Pour 3–4 cups of water into the bottom of a steamer or tamalera. Fit the rack and cover it with some of the leftover banana leaves. Arrange the tamales horizontally on the rack, cover with the remaining leaves and put on the lid. Wait for the water to boil.

12. 12

    Steam until tender

    Once the water boils, lower the heat to maintain a gentle simmer. Steam the tamales for 1 hour, then turn off the heat and leave them to rest for 5–10 minutes. They are ready when they release easily from the leaves.

What are Oaxacan mole tamales?

Tamales are a traditional Mesoamerican dish made by wrapping a masa-based filling in leaves and cooking it with steam. In Oaxaca, banana leaves are commonly used for wrapping, and mole gives the filling its rich, savoury character.

This version pairs tortilla flour masa with shredded chicken and prepared mole. The warmed leaves become pliable enough to fold, while steaming cooks the masa gently inside its wrapper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 11g protein, 27g carbs, 8g fat.

The masa supplies most of the carbohydrates, while the lard and olive oil contribute much of the fat. Chicken provides the main protein, with additional energy and fat from the mole. Pair a serving with a fresh vegetable side to round out the plate.

Getting the banana leaves ready

Gentle handling: Rinse and dry the leaves without pulling across their veins, which can split them. Wiping along the lines helps keep each rectangle intact.

Heat-softening: Pass each leaf over a hot griddle or pan until it looks brighter and glossy. This makes it more flexible for wrapping and less likely to crack at the folds.

A moist, workable masa

Add the stock gradually: Start with half, then pour in more as the flour absorbs it. The recipe gives a tactile cue rather than a fixed amount: the masa should be moist, not runny, and should come away from your hands.

Mix the fat well: Creaming the lard before adding the olive oil helps combine the fats before the flour and stock go in. Mix until the oil is incorporated, then stir in the dry ingredients.

Filling and folding

Even portions: Measuring the masa with a ⅓-cup measure gives you a simple guide for dividing it into similarly sized balls. Flatten each one in the centre of a leaf before adding the filling.

A modest centre: Use 1–2 teaspoons of chicken and mole per tamal, keeping the filling in the middle. Fold the top and bottom of the leaf over it, then wrap and tuck the ends underneath.

Steaming and checking for doneness

Keep the tamales above the water: Add 3–4 cups of water beneath the steamer rack and line the rack with leftover leaves. Arrange the wrapped tamales horizontally, then cover them with more leaves and the lid.

Gentle heat: Once the water boils, lower the heat so it simmers steadily and steam for 1 hour. Rest the tamales for 5–10 minutes off the heat; they are done when the masa separates easily from the leaf.

Serving the tamales

Serve them warm, removing the banana leaf as you eat. Their chicken-and-mole filling makes them substantial, while the masa provides a soft, mild base.

For a fuller meal, add a fresh salad or lightly dressed vegetables alongside. These bring a crisp contrast to the tender tamales without competing with the mole.

Recipe notes & tips

• Warm the leaves until they are flexible before you start wrapping.
• Wipe each leaf along its lines to reduce the risk of tearing.
• Add the chicken stock in stages and stop when the masa is moist but not liquid.
• Keep the mole filling centred so it is easier to fold the leaf around it.
• Make sure the tamales sit above the water on the steamer rack.
• Let the tamales rest for 5–10 minutes after steaming before checking them.

Variations

• Adjust the mole: Use a prepared mole you enjoy, keeping the filling amount modest so it stays enclosed.
• Use another wrapper: Corn husks can be used if banana leaves are unavailable, though the wrapping style will differ.
• Make them meat-free: Replace the chicken with cooked vegetables or beans and mix them with the mole.
• Change the filling: Add cooked shredded turkey in place of the chicken.
• Tie the parcels: Use strips of banana leaf or kitchen string to secure each tamal before steaming.

Common mistakes to avoid

• Roughly drying leaves: Wiping across the veins can split them; dry along the lines instead.
• Skipping the heat: Cold leaves are less flexible; warm them until glossy and pliable.
• Adding stock all at once: The masa may become too wet; pour it in gradually and judge by texture.
• Overfilling: Too much chicken and mole makes folding difficult; use 1–2 teaspoons per tamal.
• Putting tamales in the water: They need to steam above it; arrange them on the rack.
• Steaming at a hard boil: A strong boil can use up the water quickly; lower the heat to keep a gentle simmer.

How to store

Cool leftover tamales, wrap or place them in an airtight container, and refrigerate for up to 3 days. Reheat in a steamer until hot throughout, or microwave under a damp cover; keep the banana leaf on while reheating if using the microwave.

Frequently asked questions