The Ultimate Traditional Tamales Oaxaqueños Recipe
Royal Nutritional Ledger *
For those counting their gold coins and their calories.
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Royal Decree
This recipe was curated by our editorial team. We highly encourage community feedback and your own culinary discretion!
Did You Know?
Historical Tidbit
Oaxacan tamales are traditionally wrapped in banana leaves instead of corn husks, imparting a subtle, earthy flavor to the masa.
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The Golden Rule
"Never let the steamer run dry, or you will achieve charcoal instead of tamales."
Ingredients
11 items required
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Chef's Notes
Do not skip whipping the lard. It is the secret structural integrity of your fluffy masa.
Pro Tip
Line the bottom of your steamer with leftover corn husks to prevent any direct burning and add extra steam flavor.
Kitchen Catastrophe Warning
Forgetting to wrap the tamales tight enough, resulting in a disastrous mole soup at the bottom of your steamer.
The Jester's Corner
Royal Court Comedy
Why did the tamale go to therapy? Because it felt entirely wrapped up in its own issues.
The Culinary Science
Nixtamalization cooks field corn in alkaline water, unlocking niacin and creating a cohesive dough when ground.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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