Tamales in Banana Leaves, Oaxaca Style
Tamales de OaxacaMy husband and I have been staying at the Misión de los Angeles hotel in Oaxaca for many years. The spacious gardens and serene setting welcomes us after a long day of driving, walking, and exploring. The typical Oaxacan tamal steamed in a banana leaf is almost always on the menu of the hotel's dining room. The tamales can also be purchased in many cafes or at the huge Abastos Mercado located across the railroad tracks from the center of the city. In the United States, banana leaves can be found in Mexican and Asian markets.
Ingrediënten
Makes about 12 tamales
- Oaxacan Red Mole or other mole sauce
- Basic Tamale Dough
- 12 10-inch squares of banana leaf (Techniques)
- 12 thin strips of banana leaf
- Shredded Chicken
Instructies
- Prepare the mole sauce, tamale dough, and shredded chicken.
- Keep them at room temperature.
- Prepare banana leaves.
- Lay 1 banana leaf square on a flat surface.
- Spread about 2 tablespoons dough in the center of the leaf.
- Top with 2 tablespoons chicken and 2 tablespoons sauce.
- Fold the sides of the leaf, overlapping them, to cover the filling.
- Fold the top and bottom toward the center to form a square package.
- Tie with strips of banana leaf.
- Repeat until all tamales are filled and wrapped.
- Put about 3 inches of water into a large steamer and drop in a coin.
- (A rattling coin means there's still water in the pot.
- ) Line a steamer with extra pieces of banana leaf.
- Stack the tamales, seam side down, on the steamer rack.
- Cover with a banana leaf or aluminum foil.
- Tuck a kitchen towel on top and put on the lid.
- Bring to a boil and steam tamales about 1 hour or until the dough comes easily away from the banana leaf when you test 1 packet.
- Retie, and serve packets hot.
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