Oaxacan Tamales
Oaxaca — Mother recipe · en it
A classic of Oaxacan cuisine, Oaxacan tamales are a warm and flavorful dish, wrapped in banana leaves and made with a corn dough and filled with pork.
📷 El Nuevo Doge — CC0 (Wikimedia Commons)
⏱️ 60 min prep + 120 min cottura · 6 porzioni · media
Ingredients
- 2 lbs of pork, cut into pieces
- 2 banana leaves for each tamale
- 300 g of masa harina for the tamale
- 200 g of butter
- 100 g of sugar
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 2 tablespoons of chopped onion
- 2 tablespoons of minced garlic
- 1 liter of pork broth
- 1 tablespoon of chili powder
- 1 tablespoon of vinegar
Method
- Prepare the pork by cutting it into pieces and cooking it in a pot with the broth, garlic, onion, chili powder, and vinegar. Let it cool.
- While the pork is cooling, prepare the corn dough by mixing the masa harina with butter, sugar, salt, and black pepper.
- Wrap the pork in a banana leaf and add the corn dough on top of the pork, forming a tamale.
- Wrap the tamale with a second banana leaf to seal it.
- Cook the tamales in boiling water for about 2 hours or until the dough is fully cooked.
- Serve hot, accompanied by red or green salsa.
The story
Oaxacan tamales date back to pre-Columbian times when Mesoamericans used banana leaves to wrap and cook both sweet and savory dishes. In the 18th century, with the arrival of Spanish colonists, the corn dough was adapted to create the tamales we know today.
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