Dinner · 150 min · mexican

Tamales Oaxaqueños

This is the kind of Mexican dinner you’ll make on repeat — masa harina and chicken broth, 150 minutes, big payoff. The macros do the talking: 28g protein, 58g carbs, and 26g fat in every 560-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 cups Masa harina
• 3 cups Chicken broth
• 1 cup Lard
• 3 cups Shredded chicken
• 1.5 cups Mole negro or rojo
• 12 Banana leaves
• 1 tbsp Baking powder
• 2 tsp Salt

Steps

1. Beat the lard until fluffy, then beat in the masa, baking powder, and salt, adding warm broth until the dough is soft and spreadable. A spoonful should float in water — the traditional test.
2. Pass the banana leaves quickly over a flame until pliable and glossy.
3. Spread a rectangle of masa on each leaf, spoon chicken and mole down the center, and fold into a neat packet.
4. Stand the tamales upright in a steamer over simmering water, cover with a towel and lid, and steam 75 to 90 minutes.
5. They are done when the masa pulls cleanly away from the leaf.
6. Rest 15 minutes before unwrapping — the masa firms as it cools. Serve in the leaf with extra mole.

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