With every bite of our Oaxacan Tamales, you will be flying to Oaxaca, where food is not only sustenance but also a celebration of culture and tradition.
Experience the flavors of Mexico with Multo's Oaxacan Tamales. Tender masa and savory filling enveloped in banana leaves for authentic taste.
Ingredients
17.5 OZ / 500 G pork leg (pieces)
59.5 OZ / 1680 ML water
1 EA bay leaf
3 TBSP salt
6 EA guajillo pepper (dried)
1 EA whole cloves
0.5 TSP pepper
0.5 TSP oregano
26.5 OZ / 750 G corn masa (for tamales)
9 OZ / 250 G lard
2 TBSP baking powder
3 EA banana leaves (roasted)
Directions
Cut your guajillo pepper tail and take the veins and seed out.
Add your pork leg, 53 OZ / 1.5 L of water and 1 TBSP of salt to the mixing bowl. Close the lid and cook with the measuring cup inserted for 25 minutes / 212°F|100°C / speed 1 / stir. Reserve the broth and meat.
Add the guajillo peppers and 6.5 OZ / 180 ML of water to the mixing bowl. Process with the measuring cup inserted for 4 minutes / 160°F|70°C / speed 1 / stir.
Add clove, pepper, oregano and 1 TBSP of salt into the mixing bowl. Close the lid and blend with the measuring cup inserted for 40 seconds / speed 6.
Add the meat to the sauce. Close the lid and shred with the measuring cup inserted for 5 seconds / speed 6. Scrape down the side of the mixing bowl.
Cook the sauce with meat with the measuring cup removed using the sauté mode for 5 minutes. Remove the content and reserve.
With the butterfly whisk inserted, add the lard to the mixing bowl. Close the lid and mix for 1 minute / speed 3. Scrape down the sides of the mixing bowl.
Add your corn masa, remaining salt, baking powder and 1/3 of the pork stock to the mixing bowl. Close the lid and mix for 40 seconds / speed 2.
Add a spoonful of masa to one of the banana leaves, add a spoonful of the stew and close the tamal, folding the leaf into the shape of an envelope. Repeat this action for all the tamales.
Add the reserved broth into the mixing bowl. Place the simmering basket and some tamales into it. Place the deep and shallow steaming trays with some more tamales on them. Close the lid and cook for 25 minutes / 212°F|100°C / speed 1 / stir. Let the tamales sit for 5 minutes once they are out of the steaming trays.
TIP: Rotate tamales on the simmering basket and the steaming trays for them to cook evenly.
