TAMALES IN BANANA LEAVES, OAXACA STYLE

Tamales in Banana Leaves, Oaxaca Style image

Number Of Ingredients 5

Oaxacan Red Mole or other mole sauce
12 (10-inch) squares of banana leaf
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12 strips (thin) of banana leaf
Shredded Chicken

Steps:

1. Prepare the mole sauce, tamale dough, and shredded chicken. Keep them at room temperature. Prepare banana leaves. 2. Lay 1 banana leaf square on a flat surface. Spread about 2 tablespoons dough in the center of the leaf. Top with 2 tablespoons chicken and 2 tablespoons sauce. Fold the sides of the leaf, overlapping them, to cover the filling. Fold the top and bottom toward the center to form a square package. Tie with strips of banana leaf. Repeat until all tamales are filled and wrapped. 3. Put about 3 inches of water into a large steamer and drop in a coin. (A rattling coin means there's still water in the pot.) Line a steamer with extra pieces of banana leaf. Stack the tamales, seam side down, on the steamer rack. Cover with a banana leaf or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam tamales about 1 hour or until the dough comes easily away from the banana leaf when you test 1 packet. Retie, and serve packets hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves