Tamales Oaxaqueños (Oaxacan tamales)

Ingredients

• 3 1/2 cups masa harina
• 1 1/2 cup pork lard (or extra virgin olive oil)
• 2 cups chicken stock (from cooking chicken)
• 1 tsp baking powder
• salt (to taste)
• 13 large banana leaves sheets (read notes)
• 125 g Doña María mole jar (or homemade mole sauce)
• 1/4 tablet Abuelita chocolate (or 1oz dark chocolate )
• 1/2 tsp cinnamon powder
• 1 cup chicken stock (from cooking chicken)
• salt (to taste)
• 1 1/2 lb chicken thighs and drumsticks (or 2 chicken breasts)
• 1 clove garlic
• 1/2 Tbsp oregano
• 1 tsp salt

Instructions

1. 1

   --- Make the filling: ---

2. 2

   Place chicken, garlic, oregano, and salt in a pot.

3. 3

   Cover with 2 inches of water and cook until chicken is tender (50 minutes).

4. 4

   Strain the broth and allow chicken to cool down.

5. 5

   Shred chicken, cover, and set aside.

6. 6

   Add Doña Maria mole paste to a cooking pan with chocolate, cinnamon, and 1 1/2 cup of the broth.

7. 7

   Cook over medium-low heat until there are no lumps left and sauce has thickened a bit (5 minutes).

8. 8

   Add the shredded chicken to the pan, mix to coat, and cook for 2-3 minutes more (read notes).

9. 9

   Turn off the heat and allow the mixture to reach room temperature.

10. 10

    --- Make the tamales dough: ---

11. 11

    Place lard and salt in a large bowl, beat at high speed until smooth and puffy.

12. 12

    Add masa harina and baking powder. Set the mixer to low speed and pour 2 cups of chicken broth.

13. 13

    Taste and add more salt if needed, then mix at high speed for 2 minutes or until you’ll have a fluffy dough.

14. 14

    --- Soften the banana leaves ---

15. 15

    Heat a large griddle or comal over high heat.

16. 16

    Take one banana leaf sheet at a time and hold it for a few seconds against the pan, just enough to soften so it will be easier to wrap it. Repeat will all sheets.

17. 17

    Make 12 strips with one of the sheets that will be used for securing the tamales.

18. 18

    --- Assemble tamales ---

19. 19

    Place a generous scoop of tamales dough in the middle of a sheet and spread it a bit.

20. 20

    Spoon some of the chicken mole mixture in the center and spread it also a little bit.

21. 21

    Fold first the two longer sides of the banana leaf to bring them together, overlapping one edge to the other.

22. 22

    Fold the two remaining sides under the tamal and use two strips of banana leaf to tie and secure the tamal.

23. 23

    Repeat the steps until all ingredients are used.

24. 24

    --- Cook tamales ---

25. 25

    Place a steamer rack inside a large stockpot.

26. 26

    Add enough water just a little bit below the rack level, then fold the steam rack with a few banana leaves.

27. 27

    Lay all tamales inside the pot and then cover them with more banana leaves.

28. 28

    Bring the water in the steamer to a boil, cover the pot and cook the tamales for about 1 hour and 15 minutes, checking occasionally and adding more water when needed.