Have I really not posted the recipe for a Oaxacan Tamale with Mole? Seriously? I’ve posted several tamale recipes, like the Tamal de Cazuelal, but right now the year is ending and I know you’ll want to make tamales, (don’t forget the invite when you do!). Here is an all-time classic. We are going to make an Oaxacan Tamale with Mole.
Ingredients for Oaxacan Tamales with Mole:
- 1/2 kg of corn tortilla dough
- 1/2 cup lard
- 2 tablespoons baking powder
- 1 pinch salt
- 2 cooked, shredded chicken breasts
- 1 bottle Mole Negro Doña María Receta Artesenal (“Doña María Artisanal Black Mole”)
- 3 banana leaves
Heat the Doña María Artisanal Black Mole with a little chicken broth to form a thick liquid consistency; it should not be too diluted. Add the shredded chicken to the mixture. Separately, process the lard by slowly incorporating the corn dough to fully integrate the ingredients. Add the baking powder, salt and a little bit of chicken broth to soften dough, making sure that it remains integrated. Knead the dough and form a ball. Tip to know if the dough is ready: Grab the little ball and put it in a glass with water. If it floats, it is ready.
Next we will grill the banana leaves on both sides to be able to manipulate them and cut them into squares of about 10 cms. per side. Add a spoonful of dough onto a banana leaf square by smearing it with a blade, add a scoop of the chicken mole mixture, wrap and tie the banana leaf with a skinny strips of a banana leaf. Continue making tamales until the ingredients run out. Arrange the tamales in a steamer, cover and steam for 1 and a half hours or until they are fully cooked.
Here is another great recipe for Tamales Rojos y Verdes
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