Tamales Negros are one of Oaxaca’s most iconic dishes—tender masa filled with chicken and rich, complex Mole Negro. Both corn husks and banana leaves can be used as the wrapper (plus, a built-in biodegradable plate!), but this recipe calls for banana leaves, which create a moister tamal and infuse it with an earthy aroma and subtle flavor.

These tamales take time and love, but the reward is a meal that captures the heart of Oaxacan cooking.

Chef's Tips:

• If you don’t live somewhere you can easily find fresh banana leaves, check your local Latino or Filipino grocery store, or order them from online retailers like Amazon or Instacart. Most come frozen—just thaw before using.
• You can shorten the prep time and skip straight to assembly by using prepared masa for tamales (available at Mexican grocers and online) and pre-cooked and shredded chicken.

Yield: 12 tamales
Prep Time: ~1 hour
Cook Time: ~1 hour
Total Time: ~2 hours

Ingredients

For the Wrapping

12 banana leaves (about 12x12 inches each)

For the Masa

3 cups masa harina

¾ cup warm water 

½ cup lard (fresh or whipped if firm)

Alternatives: vegetable shortening (1:1), refined coconut oil (¾:1), or olive oil (⅔:1)

1 teaspoon baking powder

3–4 teaspoons sea salt

½ cup reserved chicken stock (or warm water)

For the  Filling

1 jar ¡Ya Oaxaca! Mole Negro 

1 ½ lbs boneless, skinless chicken breasts or thighs

¼ onion

1 garlic clove

1 teaspoon salt

Water, to cover

Instructions

Prepare the Chicken

1. Place the chicken, onion, garlic and salt in a medium saucepan. Add enough water to cover by about 1 inch.
2. Bring to a boil, then reduce heat to low and simmer until the chicken is tender and cooked through (about 20 minutes).
3. Remove the chicken from the broth, reserving ½ cup of the cooking liquid for the masa.
4. Shred the chicken with two forks and set aside.

Make the Masa

1. Add masa harina to a bowl or standing mixer with ¾ cup warm water. Mix well and let rest for 15 minutes.
2. Add baking powder and mix well.
3. Add the lard (or substitute) and mix until incorporated.
4. Combine 3–4 teaspoons sea salt with ½ cup reserved chicken stock and slowly mix into the dough. Taste for salt—it should be seasoned but not salty.

Prepare the Banana Leaves

1. Cut banana leaves into squares large enough to wrap each tamal.
2. Toast each piece briefly over an open flame or hot skillet until soft and glossy. Set aside to cool.

Assemble the Tamales

1. Lay one banana leaf shiny-side down on your work surface.
2. Spread about ¼ cup masa into a rectangle in the center.
3. Top with a small mound of shredded chicken.
4. Drizzle 2 Tablespoons of Mole Negro on top.
5. Fold the sides of the leaf over the filling, then fold the ends to form a snug packet.
6. Tie off with a thin strip of banana leaf to keep it closed.
7. Repeat with remaining masa and filling.

Steam the Tamales

1. Fill a tamalera or large steamer with salted water up to the level of the rack.
2. Cover the rack with extra banana leaves to add flavor and prevent sticking.
3. Arrange the tamales on the rack, packing them snugly but not too tightly.
4. Cover the tamales with another layer of banana leaves or a clean kitchen towel, then secure the lid tightly.
5. Bring the water to a gentle boil, then reduce heat to medium-low to maintain a steady steam.
6. Steam for about 1 hour, checking occasionally and add more hot water as needed to keep the steamer from drying out. The tamales are done when the masa pulls cleanly away from the banana leaf when unwrapped.
7. Remove from heat and let rest for 10 minutes before serving.

"These are labor-intensive, but quite the effort. I always joke that one of the reasons Mexicans have extended families is so there are always enough hands to help in making tamales. Get yourself some extra hands to help you eat them afterward, too. One of the biggest rewards is the aroma of the tamale pot in your kitchen."

- Chef Susana