There’s nothing quite like the warm embrace of freshly made Tamales Oaxaqueños to transport you straight to the heart of Oaxaca. The process of crafting these traditional tamales wraps you in a tapestry of sights, sounds, and, of course, tantalizing aromas that beckon from the kitchen. Imagine the soft, fluffy masa cradling a generous filling of tender, shredded chicken simmered in deep, rich mole—each bite bursting with authentic Mexican flavor.
These little bundles of joy aren’t just for upscale gatherings; they’re a celebration of home, family, and tradition, perfect for any festive occasion. Whether you find yourself in the midst of a holiday feast or cozying up on a quiet weekend, making tamales together with loved ones becomes an experience that lingers long after the last bite. And with various fillings to choose from, including savory beans, mushrooms, or seafood, there’s a version to please every palate.
Ready to dive into this joyful culinary adventure? Let’s gather some ingredients and embrace the flavorful magic of Oaxaca!
Why are Tamales Oaxaqueños so special?
Authentic Flavors: These tamales bring the unique and heartfelt taste of Oaxaca right to your home.
Versatile Creations: Customize with various fillings like chicken, pork, or vegetarian options, ensuring every experience is delightful.
Fun to Make Together: Gather your loved ones to share in the joyful process of assembling these delicious bundles, making memories with every fold.
Festive Appeal: Perfect for celebrations, they infuse warmth and tradition into any occasion, creating a festive atmosphere.
Time-Honored Tradition: Enjoy a dish steeped in rich history, connecting you to the vibrant culture of Mexico with every savory bite.
Tamales Oaxaqueños Ingredients
For the Dough
• Masa Harina – Essential for creating the tamal dough’s structure.
• Pork Lard – Adds moisture and richness; olive oil can be used if preferred.
• Chicken Stock – Infuses flavor into the dough; reserve it from cooking your chicken.
• Baking Powder – Ensures a fluffy tamal texture.
• Salt – Enhances overall flavor; adjust to your liking.
• Banana Leaves (13 sheets) – Perfect for wrapping tamales, providing a subtle flavor; parchment paper works in a pinch.
For the Filling
• Doña María Mole Paste (125g) – The heart of your tamale flavor; homemade mole offers an even fresher taste!
• Chocolate (¼ tablet Abuelita or equivalent) – Balances the richness of the mole, with dark chocolate as a great substitute.
• Cinnamon Powder (½ tsp) – Brings warmth and depth to your mole sauce.
• Chicken Thighs and Drumsticks (1.5 lb) – Delicious primary protein; feel free to use chicken breasts as a swap.
• Garlic (1 clove) – Adds wonderful flavor to your chicken during cooking.
• Oregano (½ tbsp) – Contributes herbaceous notes to the filling.
Each ingredient plays a vital role in making your Tamales Oaxaqueños truly special, ensuring you’re enveloped in rich flavors and tradition with every bite.
How to Make Tamales Oaxaqueños
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Cook Chicken: Boil the chicken thighs and drumsticks in water with garlic, oregano, and salt for about 50 minutes, or until tender. Reserve the chicken stock for later use, and let the chicken cool before shredding it into bite-sized pieces.
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Prepare Mole: In a saucepan, heat the Doña María mole paste, chopped chocolate, cinnamon, and 1.5 cups of the reserved chicken stock. Stir until the mixture is smooth and well-combined, then mix in the shredded chicken. Allow to cool to room temperature.
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Make Dough: In a stand mixer, beat the pork lard and salt until fluffy and light. Gradually add masa harina, baking powder, and enough chicken stock to create a soft, fluffy dough. It should be light and spreadable.
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Soften Banana Leaves: Quickly heat the banana leaves on a griddle for a few seconds to make them pliable. This will make wrapping the tamales much easier and enhances the aroma when they are steamed.
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Assemble Tamales: Lay a scoop of dough on the center of each banana leaf. Top with a generous spoonful of the chicken mole mixture. Fold the leaves around the filling to create a secure package, then tie with kitchen twine or strips of the banana leaf.
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Steam Tamales: Arrange the tamales upright in a steamer basket, ensuring that they stand neatly while keeping water below the rack level. Cover and steam for about 1 hour and 15 minutes. Make sure to check water levels periodically to avoid drying out the tamales.
Optional: Serve with salsa or crema for added flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Tamales Oaxaqueños
• Mole Consistency: Ensure your mole isn’t too watery; a thicker mole filling prevents leaking during steaming.
• Banana Leaf Care: Handle banana leaves gently to avoid tearing. Heat them just enough to become pliable without burning.
• Dough Texture: Achieving the perfect masa consistency is key; it should be fluffy and spreadable, so mix well but avoid overworking.
• Steaming Technique: Ensure tamales stand upright in the steamer for even cooking; keep an eye on the water level to prevent drying out.
• Flavorful Fillings: Don’t hesitate to experiment with various fillings and sauces. Customizing your Tamales Oaxaqueños can lead to delightful surprises!
Tamales Oaxaqueños Variations
Unleash your creativity in the kitchen by exploring these delightful twists on traditional tamales that will entice your senses.
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Vegetarian Filling: Replace chicken with seasoned sautéed mushrooms or a mix of black beans and corn for a hearty option.
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Spicy Kick: Add chopped jalapeños or serrano peppers to your mole sauce to elevate the heat and awaken your taste buds.
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Seafood Surprise: Use cooked shrimp or fish as a filling, paired with a light tomatillo sauce for a fresh, vibrant twist.
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Sweet Surprise: Create dessert tamales by mixing masa with cinnamon and sugar, filling them with sweetened fruit like peaches or strawberries.
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Herbaceous Touch: Incorporate fresh herbs like cilantro or parsley into your tamal dough for a fragrant, flavorful kick.
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Mole Variations: Experiment with different mole sauces, such as pipián (pumpkin seed mole) or a smoky chipotle version, for unique flavor profiles.
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Alternative Wraps: If banana leaves aren’t available, try using corn husks or parchment paper for a different wrapping experience.
With these variations, your journey with tamales becomes a delicious reflection of your culinary imagination!
Storage Tips for Tamales Oaxaqueños
Fridge: Store leftover Tamales Oaxaqueños in an airtight container for up to 5 days to maintain freshness and flavor.
Freezer: Wrap the tamales tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months. This keeps them deliciously intact for future enjoyment.
Reheating: To reheat, simply steam the frozen tamales for about 30-40 minutes, or until heated through. This method preserves their tender texture and rich taste.
Room Temperature: If not eating right away, tamales can sit at room temperature for about 2 hours before needing to be refrigerated to ensure food safety.
What to Serve with Tamales Oaxaqueños?
Savor every moment as you create a delightful meal with these traditional delights.
- Champurrado: This thick, warm Mexican chocolate drink complements the savory tamales perfectly, balancing flavors and creating a cozy ambiance.
- Pico de Gallo: Fresh and zesty, this vibrant salsa adds a burst of freshness and crunch to the rich and tender tamales.
- Cilantro Lime Rice: Light and fragrant, this fluffy rice complements the hearty tamales while adding a refreshing citrus touch to each bite.
- Pickled Jalapeños: The tangy heat of these pickles enhances the flavors, giving an exciting kick that livens up the meal.
- Sour Cream: A dollop of cool, creamy sour cream adds a luscious contrast to the rich mole, creating a perfect harmony of textures and flavors.
- Minced Avocado: Creamy avocado brings a delightful richness, perfectly softening the robustness of the tamale’s filling with each delicious bite.
- Seasonal Fruit Salad: Bright and refreshing, a light fruit salad offers a counterbalance to the heavier tamales, ensuring a well-rounded meal.
- Tequila or Mezcal: For an adult pairing, these spirits bring a flavorful punch, making them a festive addition to your tamale feast.
Make Ahead Options
These Tamales Oaxaqueños are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the masa dough and the chicken mole filling up to 24 hours in advance. Simply make the dough and filling, then refrigerate them in airtight containers until you’re ready to assemble. This approach ensures the mole remains rich and flavorful, while the dough stays fresh. When you’re ready to serve, just assemble the tamales and steam them for about 1 hour and 15 minutes. Trust me, they’ll turn out just as delicious, making your kitchen feel like a warm haven of authentic Oaxacan flavor!
Tamales Oaxaqueños Recipe FAQs
What type of masa harina should I use for tamales?
Absolutely! It’s best to use masa harina specifically labeled for tamales, as it’s finely ground and provides a great texture. I often choose brands like Maseca, which is readily available in most grocery stores. Avoid using regular cornmeal, as it won’t yield the same delightful fluffy result.
How do I store leftover Tamales Oaxaqueños?
After enjoying your tamales, allow any leftovers to cool completely. Place them in an airtight container in the fridge, where they can stay fresh for up to 5 days. To enjoy them later, you can also wrap them tightly in plastic and store them in the freezer for up to 3 months. Just make sure to keep them secure to prevent freezer burn!
Can I freeze Tamales Oaxaqueños? If so, how?
Yes, you can definitely freeze tamales! After they’ve cooled, wrap each tamal tightly in plastic wrap, making sure no air is present. Then, place them in a freezer-safe bag or container. When you’re ready to enjoy them, just steam the frozen tamales for about 30-40 minutes until heated through. This keeps them deliciously moist and flavorful!
What should I do if my tamales are cracking during steaming?
Very! If you notice that your tamales are cracking, it might be due to the masa consistency being too dry. Make sure to add enough chicken stock when making the dough to achieve a fluffy, spreadable texture. Another tip is to check if you’re pressing the tamales too tightly when wrapping; a little room for expansion is essential as they steam.
Are there any dietary considerations I should know about?
Certainly! If you’re accommodating dietary restrictions, consider using vegetable lard or olive oil instead of pork lard for a vegetarian option. Additionally, always check labels for allergens in mole pastes, as some may contain nuts or gluten. When customizing fillings, be sure to ask your guests about their preferences, especially for vegetarian or gluten-free options!
Delicious Tamales Oaxaqueños with Chicken and Rich Mole
Ingredients
Equipment
Method
- Boil the chicken thighs and drumsticks in water with garlic, oregano, and salt for about 50 minutes, or until tender. Reserve the chicken stock for later use, and let the chicken cool before shredding it into bite-sized pieces.
- In a saucepan, heat the Doña María mole paste, chopped chocolate, cinnamon, and 1.5 cups of the reserved chicken stock. Stir until the mixture is smooth and well-combined, then mix in the shredded chicken. Allow to cool to room temperature.
- In a stand mixer, beat the pork lard and salt until fluffy and light. Gradually add masa harina, baking powder, and enough chicken stock to create a soft, fluffy dough. It should be light and spreadable.
- Quickly heat the banana leaves on a griddle for a few seconds to make them pliable. This will make wrapping the tamales much easier and enhances the aroma when they are steamed.
- Lay a scoop of dough on the center of each banana leaf. Top with a generous spoonful of the chicken mole mixture. Fold the leaves around the filling to create a secure package, then tie with kitchen twine or strips of the banana leaf.
- Arrange the tamales upright in a steamer basket, ensuring that they stand neatly while keeping water below the rack level. Cover and steam for about 1 hour and 15 minutes. Make sure to check water levels periodically to avoid drying out the tamales.