Chancletas Oaxaqueñas - 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.

Prepare 2 liters of well-seasoned chicken broth for boiling the chicken.

Hydrate 12 guajillo chiles, 20 árbol chiles, and 2 chipotle chiles.

Chop 2 medium onions to yield 3 cups and chop 2 cups of cilantro.

Chop 4 roma tomatoes and 20 leaves of acuyo (hierba santa).

In a pan, heat 1/4 cup of oil and sauté the chopped onions until they become transparent.

Add minced garlic, cumin, peppercorns, chicken bouillon cubes, and chopped tomatoes to the pan.

Pour in a little of the broth used to hydrate the chiles and blend everything until smooth, ensuring no chunks remain.

Let the mixture cook well, stirring occasionally, for about 8-9 minutes to develop flavor.

Add the seasoned chicken broth to the mixture and bring to a boil, then add 2 cups of chopped cilantro and the acuyo leaves.

Allow the mixture to simmer, then begin preparing the masa by blending 3 cups of masa harina with water until smooth.

Gradually add the masa mixture to the simmering broth, stirring continuously to avoid lumps.

Check the consistency of the mixture; it should not be too thick or too watery.

If you want to prepare the filling ahead of time, you can make it the night before and let it cool before using it for tamales.

Cooking Techniques

Equipment Needed

Spice Level: