Delight in the rich flavors of Oaxacan style tamales, featuring a savory chicken filling wrapped in masa and steamed in banana leaves, perfect for any dinner gathering.
Ingredients
9 ounces lard
to taste teaspoon salt
varies cups masa harina
3/4 cups chicken broth
to taste pieces tomatillos
1 piece ancho chili pepper
1 piece mulato chili pepper
to taste cloves garlic
to taste teaspoon pepper
to taste teaspoon oregano
to taste cups shredded chicken
as needed pieces banana leaves
Method
In a spacious mixing bowl, whip 9 ounces of lard using an electric mixer until it's light and fluffy. Add salt and continue to mix for a few more minutes. Gradually incorporate masa harina and blend until the mixture is fully uniform. Slowly introduce chicken broth, about 1/4 cup at a time, stirring until the masa achieves a smooth, pliable texture similar to cookie dough, requiring around 3/4 cup total. To test readiness, drop a small piece of masa into a glass of cold water; if it floats, it's perfect; if it sinks, mix a bit more.
In a blender, combine tomatillos, ancho chili pepper, mulato chili pepper, garlic, salt, pepper, and oregano. Blend until the mixture is smooth and well-combined.
Heat the remaining 2 ounces of lard in a skillet and cook the tomatillo sauce until it thickens slightly, approximately 3 to 5 minutes. Stir in the shredded chicken and a splash of leftover chicken broth, then cook over low heat until the filling thickens, which takes about 10 minutes.
Take a banana leaf and lay it flat. Spread 2 to 3 tablespoons of the masa mixture on the leaf, leaving about 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center. Fold the sides of the banana leaf over the masa, then fold up the bottom and secure with kitchen string. Continue this process with the remaining leaves.
Place a steamer insert into a large saucepan and fill it with water just below the base of the steamer. Bring the water to a boil. Arrange the tamales with the open ends facing upwards and steam for 1 hour and 30 minutes to 2 hours, or until the filling is hot and easily separates from the leaf. Let the tamales rest for 15 minutes before serving.
