Entree: Mexico – Oaxaca – Tamales oaxaqueños de pollo (Oaxacan-style banana-leaf tamales filled with chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 boneless skinless chicken breasts, approx. 6 oz (170 g) each (total approx. 18 oz (510 g))
- 4 cups (960 ml) chicken stock, divided
- 4 cups (1 kg) masa harina for tamales (prepared masa weight may vary)
- 1 cup (240 ml) lard or vegetable shortening, softened
- 1 tsp (6 g) baking powder
- 1 tbsp (18 g) salt, adjust to taste
- 1 cup (240 ml) mole rojo or mole negro (prepared) or rich red salsa
- 12–16 banana leaves, softened by blanching or briefly passing over heat, cut to tamal size
- Kitchen twine or strips of banana leaf for tying

Show original ingredient measurements

- 3 boneless skinless chicken breasts, approx. 6 oz (170 g) each (total approx. 18 oz / 510 g)
- 4 cups (960 ml) chicken stock, divided
- 4 cups (1 kg) masa harina for tamales (prepared masa weight may vary)
- 1 cup (240 ml) lard or vegetable shortening, softened
- 1 tsp (6 g) baking powder
- 1 tbsp (18 g) salt, adjust to taste
- 1 cup (240 ml) mole rojo or mole negro (prepared) or rich red salsa
- 12–16 banana leaves, softened by blanching or briefly passing over heat, cut to tamal size
- Kitchen twine or strips of banana leaf for tying

Instructions

1. Poach and shred the chicken: simmer chicken breasts in 3 cups (720 ml) chicken stock with a pinch of salt until cooked (12–18 minutes); remove, reserve 1 cup (240 ml) stock, shred meat finely and mix with 1 cup (240 ml) prepared mole or salsa to moisten and season.
2. Assemble and steam tamales: prepare masa by beating masa harina with lard, baking powder, salt and enough reserved stock to a soft spreadable consistency; spread ~1/3 cup (about 80 g) masa onto each banana leaf, add ~2–3 tbsp (30–45 g) shredded mole chicken in center, fold and tie; steam in a tamal steamer or large pot 1 to 1¼ hours until masa separates from leaves and is cooked through; let rest 10 minutes before serving.