Mexican 90 min

Tamales Oaxaqueños de Mole Negro

Name: Tamales Oaxaqueños de Mole Negro
Total time: 90 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 cups masa harina; 2½ cups warm chicken broth; 1 cup lard; 1 teaspoon baking powder; 1½ teaspoons salt; 2 cups mole negro sauce (prepared); 2 cups shredded chicken; 12 banana leaves, cut into 12×12 inch squares, briefly passed over a flame to soften

comfort-food

Ingredientsfor 2

310

Cal

14g

Protein

38g

Carbs

12g

Fat

14 cups masa harina
22½ cups warm chicken broth
31 cup lard
41 teaspoon baking powder
51½ teaspoons salt
62 cups mole negro sauce (prepared)
72 cups shredded chicken
812 banana leaves, cut into 12×12 inch squares, briefly passed over a flame to soften

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Instructions

1
Beat lard with an electric mixer on high speed for 3 minutes until light and fluffy. Combine masa harina with broth, baking powder, and salt. Beat into the lard gradually until a light dough forms that passes the float test.
2
Mix shredded chicken with enough mole negro to coat generously.
3
Lay each banana leaf flat. Place 3 tablespoons of masa in the center and spread into a rectangle about ¼ inch thick. Spoon 2 tablespoons of the mole-chicken filling down the center.
4
Fold the sides of the banana leaf inward to overlap the dough over the filling, then fold up the bottom third. Tie with strips of banana leaf or kitchen twine. Steam standing upright for 75–90 minutes until the masa pulls cleanly away from the leaf when tested.
5
Let rest 10 minutes before serving. The banana leaf imparts a subtle, grassy flavor that distinguishes Oaxacan tamales from corn-husk varieties.