Mexican cuisine · Dough, Pasta & Rice

Tamales Oaxaqueños

Flat tamales in banana leaf, filled with chicken in dark mole negro made from chiles, chocolate and sesame.

Ingredients · for 6 servings

• 8 sheets parchment paper (or banana leaf)
• 500 g masa harina
• 250 g lard
• 700 ml chicken broth
• 500 g boneless chicken thighs
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 50 g almonds and 2 tbsp sesame seeds
• 40 g dark chocolate
• 1 cinnamon stick
• 2 tomatoes
• Salt, pepper

Instructions

1. Soften the banana leaves briefly over a flame or in hot water and cut into 25 cm pieces; cook the chicken with salt in water for 25 min. and shred.
2. Toast the seeded guajillo and ancho chiles dry and soak for 15 min.; toast the almonds and sesame in the same pan for 3 min. until golden, and char the tomatoes for 6 min. until blackened in spots.
3. Blend everything with the cinnamon stick, chocolate, 300 ml broth and 1 tsp salt until very smooth, then reduce over low heat for 15 min. until the mole is dark, glossy and coats the spoon; stir in the meat.
4. Beat the lard until fluffy for 5 min., work in the masa harina and 2 tsp salt alternately with the remaining lukewarm broth until a soft, spreadable dough forms.
5. Spread 3 tbsp of dough flat on a banana leaf, top with 2 tbsp mole chicken, fold the leaf into a flat packet and tuck under the ends.
6. Stack the packets lying flat in a steamer basket and steam over simmering water for 75–90 min.; let rest 15 min. and serve opened in the leaf.