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Traditional Oaxacan tamales de rajas con queso unwrapped on a plate, served with salsa and crema

Tamales Oaxaqueños Recipe: How to Make Oaxaca’s Leaf-Wrapped Tamales

Tamales Oaxaqueños are Oaxaca’s signature take on Mexico’s classic comfort food — smoky bundles of masa wrapped in banana leaves and filled with rich mole and tender meat. Unlike corn-husk tamales, these stay moist and absorb the aroma of the leaves, creating a bold, steamy street food that’s as festive as it is flavorful.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Street Food & Antojitos
Cuisine Mexican, Oaxaqueño
Servings 12
Calories 285 kcal

Ingredients
  

  • 2 pounds fresh masa or masa harina prepared with water
  • 1 cup lard or vegetable shortening
  • 1 tsp baking powder
  • 1 tsp salt
  • 12 –15 banana leaves cut into squares, softened over flame or steamed
  • 3 cups shredded chicken or pork pre-cooked
  • 2 –3 cups mole negro or mole rojo, if preferred
  • Extra salsa or mole for serving

Instructions
 

  • Step 1: Prep the Banana Leaves
  • Toast each banana leaf over an open flame or in a dry skillet. Heat until glossy and pliable. Wipe clean with a damp cloth, then cut into 12-inch squares.
  • Step 2: Make the Masa
  • Beat the lard until fluffy. Add masa, baking powder, and salt. Slowly mix in broth or water until the dough is airy and spreads easily. Test by dropping a pinch in water — it should float.
  • Step 3: Fill and Fold
  • Place a banana leaf square on the counter. Spread 2–3 tablespoons of masa in the center. Add shredded chicken or pork. Spoon mole on top. Fold the leaf into a tight rectangle. Tie with kitchen twine if needed.
  • Step 4: Steam to Perfection
  • Arrange the tamales upright in a large steamer. Cover with leftover leaves. Steam for about 90 minutes. Refill water as needed. Tamales are ready when the masa pulls cleanly from the leaf.
  • Step 5: Unwrap the tamales at the table so the smoky aroma hits first. Add extra mole or salsa on top. Serve hot.

Notes

Variations and Serving Suggestions
Mole Variety: Try mole amarillo for a brighter, chile-forward flavor, or mole coloradito for a touch of sweetness.
Vegetarian Option: Rajas (roasted poblano strips) with queso fresco.
Seafood Twist: In coastal Oaxaca, shrimp or fish occasionally sneak into tamales.
Pair them with a shot of mezcal for the true Oaxacan experience, or sip an agua de jamaica if you’re keeping it refreshing.
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