Authentic Tamales Oaxaqueños

María Fernanda Hernandez
A traditional recipe from the Mexican state of Oaxaca, tamales oaxaqueños consist of masa dough stuffed with different ingredients, wrapped in banana leaves, and steamed for a flavorful dish that has become one of the most renowned Oaxacan classics. These delicious Oaxaca-style tamales feature a fluffy dough stuffed with pork cooked in a mouthwatering tomato-based sauce with an ancho and guajillo chiles combo. These authentic tamales oaxaqueños are so soft and moist that everyone will be asking for seconds.
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Ingredients
8
Portions
  • 1/2 kilos pork, lean
  • 3 cloves garlic
  • 1/2 onions, cut in half
  • 1 teaspoon salt
  • 6 ancho chiles, trimmed and seeded
  • 8 guajillo chiles, trimmed and seeded
  • 2 tomatillos
  • 1 teaspoon marjoram, dried
  • 4 black peppercorns
  • 2 cloves
  • 1/2 kilos masa dough
  • 5 tablespoons lard
  • some banana leaf, for lining the steamer
Preparation
2h
0 mins
Hard
  • In a large saucepan, cover pork with water. Add one garlic clove, onion quarter, and half teaspoon of salt.
  • Once it simmers, cover the saucepan, and cook over low heat from 46 to 60 minutes or until meat is tender.
  • Shred meat and set broth aside.
  • Char chiles and place in a container. Cover with hot water. Let rest for 20 minutes.
  • Meanwhile, roast tomatoes. Peel tomatoes and make a tomato purée.
  • Roast remaining onion quarter, 2 garlic cloves, marjoram, pepper, and cloves.
  • Drain chiles. Combine chiles, roasted onion, garlic, marjoram, pepper, cloves, and 1 cup pork broth in the blender. Blend until smooth.
  • In a skillet, melt 1 tablespoon of lard. Fry previous mixture for 5 minutes.
  • Add tomato purée to the skillet and cook for 5 more minutes. Add meat, mix thoroughly and cover the skillet. Cook over low heat for 10 minutes.
  • Roast banana leaf for 5 seconds.
  • Cut 5.1x5.9-inch banana leaf squares.
  • Mix 2 tablespoons of lard with the tamal dough for 5 minutes.
  • Using the remaining lard, grease one side of each banana leaf.
  • Place a 3.1-inch tamal dough square on the greased side of each banana leaf. Cover with 1 ½ tablespoons of meat mixture.
  • Fold opposite sides of the banana leaf toward the center. Repeat with the other two sides to make a closed rectangle. Secure tamales by tying them with banana leaf strips.
  • Add 2 cups of water to a pressure cooker with a steaming rack. Spread out banana leaves to cover the rack.
  • Place tamales on the banana leaves covering the rack. Cover with extra banana leaves.
  • Cover pressure cooker. Cook for 20 minutes. The authentic tamales oaxaqueños can also be cooked in a steamer.

Nutritional information

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