How To Make Tamales Wrapped In Banana Leaves Filled With Chicken and Red Sauce | Tamales Oaxaqueños

lard

🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil offers a healthier fat option while maintaining moisture.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber but may alter texture.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a plant-based option while pork is often less expensive.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are nutritious and canned beans save time.

Soak corn husks in warm water for 30 minutes to soften.

Mix masa harina, salt, and baking powder in a bowl.

In a separate bowl, beat lard until fluffy; gradually add masa mixture and water until smooth.

Fold in spices and herbs to the masa mixture for flavor.

Prepare the filling by cooking chicken with green salsa until tender, then shred.

Spread masa mixture onto soaked corn husks, leaving space at the edges.

Add a spoonful of the chicken filling in the center of the masa.

Fold the sides of the husk over the filling and then fold the bottom up to secure.

Place tamales upright in a steamer pot, adding water to the bottom.

Cover with a damp cloth and steam for about 1-1.5 hours, checking water levels.

Tamales are done when masa pulls away from the husk easily.

Let cool slightly before serving with additional salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary