|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Tamales in Banana Leaves, Oaxaca Style |
|
Serves: 12 Print this Recipe(Tamales de Oaxaca) Category: Tamales Makes about 12 tamales My husband and I have been staying at the Misión de los Angeles hotel in Oaxaca for many years. The spacious gardens and serene setting welcomes us after a long day of driving, walking, and exploring. The typical Oaxacan tamal steamed in a banana leaf is almost always on the menu of the hotel's dining room. The tamales can also be purchased in many cafes or at the huge Abastos Mercado located across the railroad tracks from the center of the city. In the United States, banana leaves can be found in Mexican and Asian markets. Oaxacan Red Mole or other mole sauce Basic Tamale Dough 12 (10-inch) squares of banana leaf __Using Banana Leaves ..........Click the Edit tab and select this entry to follow recipe instructions. 12 strips (thin) of banana leaf Shredded Chicken 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
