Oaxacan Chicken Mole Tamales

Lorenza Ávila
These mouthwatering Oaxacan chicken mole tamales are a classic dish of Mexican cuisine. Prepared with masa dough and a wide variety of stuffings, tamales are an ancient Mexican food of pre-Colonial origin whose name comes from the Náhuatl word “tamalli”, meaning wrapped. This amazing recipe from the state of Oaxaca is really easy to prepare and it is perfect to surprise your guests at friends or family gatherings as it features a delicious stuffing made with shredded chicken and red mole.
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Ingredients
8
Portions
  • some banana leaf, cut into 7.8x5.9 inches squares
  • 250 grams lard, for the tamal dough
  • 1 kilo masa dough, for the tamal dough
  • 1 tablespoon salt, for the tamal dough
  • 2 tablespoons baking powder, for the masa
  • some chicken broth, for the tamal dough
  • 1 cup mole sauce, red
  • 2 cups chicken, cooked and shredded
Preparation
40 mins
1h
Easy
  • On a griddle over medium heat, heat banana leaves until pliable and shiny. Set aside. Cut into squares.
  • For the tamal dough: In a bowl, beat pork lard for about 5 minutes or until completely softened. Add masa dough little by little while beating. Add salt, baking powder, and chicken broth. Keep beating until a semi-thick dough with homogenous consistency is obtained.
  • Place a tablespoon of tamal dough in each banana leaf. Spread, add mole, a bit of shredded chicken, and wrap like a tamal. Secure with a banana leaf thread.
  • Arrange tamales in a steamer with water. Cook for 1 hour or until the dough comes apart from the leaf. Rest for 10 minutes before serving.
  • Serve Oaxacan chicken mole tamales with champurrado.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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