Tamales Oaxaqueños 3 Ways | Mi Cocina with Rick Martinez | Food52

Rick Martinez returns for another episode of Mi Cocina as he replicates his favorite tamales from his adventures in Oaxaca, Mexico. He makes fresh masa and then fills them with pulled chicken. The next step is wrapping the morsels in banana leaves and lastly, they are steamed to perfection. Enjoy these versatile Tamales Oaxaqueños with one or all three different sauces. GET THE RECIPE ►► https://f52.co/3rmD55B

This video is produced in partnership with Penguin Random House LLC.

Mi Cocina comes out May 3, 2022: https://amzn.to/3JrZyEm

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured in this video
Five Two Essential Saucepan: https://f52.co/3KIvohO
OXO 3-Piece Angled Measuring Cup Set: https://f52.co/3JGGvXe

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VIDEO CHAPTERS
00:00:00 Intro
00:01:32 Mix the masa
00:04:31 Salsa verde
00:05:38 Salsa roja
00:06:20 Story time
00:08:46 Puree the salsas
00:09:37 Toast the leaves
00:11:12 Tamale assembly line
00:13:51 Countdown to tamales

PREP TIME: 1 hour
COOK TIME: 1 hour 15 minutes
MAKES: 24 tamales

INGREDIENTS

Filling Options

Option 1: Salsa Tomatillo
4 cups chicken stock
7 medium tomatillos (340 grams), husked, rinsed, and quartered
1/4 medium white onion (98 grams), coarsely chopped
2 garlic cloves, lightly crushed
1 chile habanero, stemmed, seeded, and halved
1/3 cup (packed) fresh cilantro leaves with tender stems (1.76 oz/50 g)
1 1/2 teaspoons Morton kosher salt (9 grams)

Option 2: Salsa Guajillo:
5 cups chicken stock
6 large chiles guajillos (36 grams), stemmed and seeded
2 large chiles anchos (35 grams), stemmed and seeded
1/4 medium white onion (98 grams), coarsely chopped
4 garlic cloves, lightly crushed
3 chiles de árbol, stemmed (seeded for less heat)
1 1/2 teaspoons Morton kosher salt (9 grams)
1 dried bay leaf
1 teaspoon dried oregano, preferably Mexican

Tamales

Masa:
1 3/4 cups chicken stock
1 3/4 teaspoons Morton kosher salt (12 grams)
3 pounds (1.36 kilograms) fresh coarse grind corn masa for tamales, “unprepared” (see Cook’s Note, p. 112)
1 1/4 cups plus two tablespoons melted lard or vegetable oil

Tamales:
1 pound (453 grams) fresh or thawed frozen banana leaves, washed and patted dry
3 cups shredded cooked chicken

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.

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