Tamales Oaxaqueños: A Guide to Oaxaca’s Beloved Traditional Dish

Tamales Oaxaqueños are a culinary gem from the heart of Oaxaca, Mexico.

These delicious parcels of masa (corn dough) wrapped in banana leaves and filled with a variety of savory ingredients hold a special place in the rich tapestry of Mexican cuisine.

Unlike their counterparts from other regions, Tamales Oaxaqueños are distinguished by their unique preparation methods and the distinct flavors imparted by local ingredients, making them a must-try for anyone interested in authentic Mexican food.

We’ll go over the fascinating history of Tamales Oaxaqueños, delve into their diverse ingredients and preparation techniques, and guide you on where to find the best tamales, whether you’re in Oaxaca or seeking them out elsewhere.

Whether you’re a seasoned foodie or new to Mexican cuisine, we’ll provide you with everything you need to know about Tamales Oaxaqueño.

What are Tamales Oaxaqueños?

Tamales Oaxaqueños or simply, Oaxaqueños, are a traditional Mexican dish originating from Oaxaca, renowned for their unique preparation and distinctive flavors.

These tamales are made from masa (corn dough) that is often enriched with lard or vegetable shortening, giving it a smooth and pliable texture.

Unlike other tamales that are wrapped in corn husks, Tamales Oaxaqueños are wrapped in banana leaves, which impart an earthy, subtly sweet flavor to the tamales and help retain moisture during cooking.

The fillings vary, ranging from savory options like shredded chicken or pork with mole (a rich, complex sauce made from chiles, nuts, and chocolate) to vegetarian fillings with cheese and vegetables.

Tamales Oaxaqueños are a culinary staple in Oaxaca, enjoyed during festive occasions and family gatherings, showcasing the rich cultural heritage and culinary traditions of the region.

Tamales Oaxaqueños History & Origins

The history of Tamales Oaxaqueños is deeply intertwined with the ancient traditions and culinary practices of the indigenous peoples of Oaxaca.

These tamales have been a staple in the region for centuries, with roots that can be traced back to pre-Columbian times.

Ancient Beginnings

The concept of tamales dates back thousands of years to the early civilizations of Mesoamerica, including the Aztecs, Mayans, and Olmecs.

These early cultures developed the practice of making tamales as a portable and nutritious food, ideal for warriors, travelers, and laborers.

The word “tamale” itself is derived from the Nahuatl word “tamalli,” which means “wrapped food.”

In Oaxaca, the tradition of making tamales has been passed down through generations, preserving the techniques and ingredients that give Tamales Oaxaqueños their distinctive character.

The use of banana leaves, for example, is a practice that likely originated from the region’s abundant tropical vegetation and has become a defining feature of Oaxacan tamales.

Colonial Influence

The arrival of the Spanish in the 16th century introduced new ingredients and cooking methods to the indigenous peoples of Mexico, including Oaxaca.

The fusion of indigenous and Spanish culinary traditions led to the creation of new dishes and the evolution of existing ones.

Tamales Oaxaqueños, for instance, began to incorporate ingredients such as pork, chicken, and a variety of spices brought by the Spanish.

One of the most significant contributions from the Spanish was the introduction of mole, a complex sauce made with a blend of chiles, nuts, chocolate, and spices.

Mole has become a beloved filling for Tamales Oaxaqueños, adding a rich and nuanced flavor that is celebrated in Oaxacan cuisine.

Modern Day

Today, Tamales Oaxaqueños continue to be a beloved dish in Oaxaca and beyond.

They are enjoyed by locals and tourists alike, serving as a delicious representation of the region’s rich culinary traditions.

The popularity of these tamales has also spread to other parts of Mexico and the world, where they are celebrated for their unique flavors and cultural significance.

Oaxaqueños Ingredients & Varieties

Tamales Oaxaqueños are renowned for their unique ingredients and the diversity of their fillings, which set them apart from other types of tamales in Mexico.

Here, are some of the various fillings that make these tamales so special.

Key Oaxacan Tamale Ingredients

1. Masa (Corn Dough)
   • The foundation of Tamales Oaxaqueños is the masa, made from nixtamalized corn. This process involves soaking and cooking the corn in an alkaline solution, which enhances its nutritional value and flavor.
   • The masa is typically mixed with lard or vegetable shortening to achieve a smooth, pliable consistency. It is then seasoned with salt and sometimes other spices to enhance the flavor.
2. Banana Leaves
   • Unlike tamales from other regions that are often wrapped in corn husks, Oaxaqueños are wrapped in banana leaves. This gives them a distinct, earthy flavor and keeps them moist during the steaming process.
   • The banana leaves also add a beautiful green hue to the tamales and a subtle fragrance that complements the other ingredients.
3. Fillings
   • The fillings for Tamales Oaxaqueños can vary widely, offering a range of flavors to suit different tastes. Common fillings include:
     • Mole: One of the most traditional and beloved fillings, mole is a rich and complex sauce made from a blend of chiles, nuts, seeds, chocolate, and spices. Mole negro, in particular, is a favorite in Oaxaca.
     • Shredded Chicken or Pork: Often cooked with flavorful spices and sometimes combined with mole, these meat fillings provide a savory and satisfying option.
     • Cheese and Vegetables: For a vegetarian option, cheese (such as Oaxacan cheese) and a variety of vegetables like squash, mushrooms, and chiles are used.
     • Sweet Fillings: Although less common, some Tamales Oaxaqueños feature sweet fillings made with ingredients like fruits, raisins, and cinnamon, offering a delightful dessert option.

Varieties of Tamales Oaxaqueños

1. Tamales de Mole
   • These tamales are filled with the famous mole negro, a dark, rich sauce that includes ingredients like dried chiles, chocolate, and spices. The combination of the smoky, sweet, and spicy mole with the tender masa creates a deeply flavorful tamale.
2. Tamales de Rajas con Queso
   • This vegetarian variety features strips of roasted poblano chiles (rajas) and melted cheese, often Oaxacan cheese. The mild heat of the chiles and the creamy cheese make for a delicious and comforting tamale.
3. Tamales de Amarillo
   • Filled with mole amarillo, a yellow mole made with yellow chiles, tomatillos, and spices, these tamales offer a lighter but still richly flavored alternative to mole negro tamales.
4. Tamales de Pollo en Salsa Verde
   • Shredded chicken cooked in a tangy green salsa made from tomatillos, green chiles, and cilantro serves as the filling for these tamales. The vibrant, zesty flavor of the salsa verde complements the tender chicken perfectly.
5. Tamales Dulces
   • For a sweet treat, tamales dulces are filled with ingredients like pineapple, raisins, and cinnamon, and sometimes colored pink or red for a festive appearance. These tamales offer a delightful contrast to the savory varieties.

How to Make Oaxacan Tamales 

The preparation and cooking of Tamales Oaxaqueños is a meticulous process that involves several steps, each crucial to achieving the distinctive flavor and texture of this traditional Oaxacan dish.

Here’s a detailed recipe to making these tamales from scratch:

1. Preparing the Ingredients

Masa (Corn Dough)

• Ingredients: Masa harina (corn flour), lard or vegetable shortening, chicken or vegetable broth, salt.
• Process:
  • In a large mixing bowl, combine the masa harina with salt.
  • Gradually add the lard or shortening and mix until the dough is smooth and pliable.
  • Slowly incorporate the broth, continuing to mix until the dough reaches a light, fluffy consistency. The masa should be moist but not sticky.

Fillings

• Mole Filling:
  • Ingredients: Mole paste, chicken or pork (cooked and shredded).
  • Process: Prepare the mole sauce according to your recipe or package instructions. Mix the shredded meat with the mole sauce, ensuring it is well-coated.
• Other Fillings:
  • Ingredients: Depending on your choice (cheese, vegetables, etc.).
  • Process: Cook and season the fillings as needed. For example, roast and slice poblanos for rajas con queso or prepare salsa verde for chicken filling.

Banana Leaves

• Process:
  • Cut the banana leaves into squares (about 12×12 inches).
  • Soften the leaves by passing them over an open flame or steaming them for a few minutes. This makes them pliable and easier to work with.
  • Wipe the leaves clean with a damp cloth.

2. Assembling the Tamales

• Spread the Masa:
  • Lay a banana leaf square flat on a clean surface.
  • Spoon a portion of masa (about ¼ cup) onto the center of the leaf.
  • Using the back of a spoon or a spatula, spread the masa into a thin layer, leaving a border around the edges.
• Add the Filling:
  • Place a spoonful of your chosen filling (mole, cheese, vegetables, etc.) in the center of the masa.
• Fold the Tamale:
  • Fold one side of the banana leaf over the masa and filling, then fold the opposite side over, creating a tight package.
  • Fold the top and bottom ends of the leaf over the tamale, ensuring it is securely wrapped.
  • Repeat the process with the remaining masa and fillings.

3. Cooking the Tamales

• Steaming:
  • Arrange the assembled tamales in a large steamer, standing them upright with the open ends facing up.
  • Add enough water to the steamer to create steam but not so much that the tamales are submerged.
  • Cover the tamales with additional banana leaves or a clean cloth to help trap the steam.
  • Cover the steamer with a lid and bring the water to a boil.
  • Reduce the heat and steam the tamales for about 1.5 to 2 hours, or until the masa is firm and fully cooked. Check the water level periodically and add more if needed to prevent the pot from drying out.
• Checking for Doneness:
  • To test if the tamales are done, carefully remove one from the steamer and let it cool slightly. The masa should easily pull away from the banana leaf and be fully set.
  • If the masa is still sticky or undercooked, return the tamales to the steamer and continue cooking, checking every 15 minutes.

4. Serving the Tamales

• Once the tamales are fully cooked, let them rest for a few minutes before serving. This allows the masa to set and makes them easier to unwrap.
• Serve the tamales hot, accompanied by traditional sides such as salsa, crema (Mexican sour cream), and fresh cheese. They can also be paired with rice and beans for a more substantial meal.

Tips for Perfect Tamales Oaxaqueños

• Consistency of Masa: The masa should be well-hydrated and fluffy. If it’s too dry, the tamales will be dense; if it’s too wet, they won’t set properly.
• Sealing the Tamales: Ensure the tamales are tightly wrapped to prevent the filling from leaking out during cooking.
• Steaming Time: Be patient with the steaming process. Properly cooked tamales should be firm and hold their shape when unwrapped.
• Storage: Cooked tamales can be stored in the refrigerator for several days or frozen for longer storage. Reheat them by steaming or microwaving before serving.

Serving & Enjoying Tamales Oaxaqueños

Tamales Oaxaqueños are a culinary delight that can be enjoyed on various occasions, whether as a main course or part of a festive spread.

Here’s how to serve and savor traditional Oaxacan tamales;

Unwrapping the Tamales

• Presentation: Tamales Oaxaqueños are traditionally served in their banana leaf wrappers. When ready to eat, the tamale is unwrapped, revealing the perfectly cooked masa and filling inside.
• Unwrapping: To unwrap, gently peel back the banana leaf, starting from one end. Be careful not to tear the tamale as you remove the leaf. The masa should be firm and hold its shape.

Accompaniments

• Salsa: Serve tamales with a variety of Mexican salsas to add extra flavor and spice. Popular choices include salsa verde (green tomatillo salsa), salsa roja (red tomato salsa), and mole sauce. The tangy and spicy notes of the salsas complement the rich, savory tamales.
• Crema: Mexican crema (similar to sour cream) adds a creamy, tangy element that pairs well with the tamales. Drizzle it over the unwrapped tamale for added richness.
• Cheese: Crumbled queso fresco or grated Oaxacan cheese can be sprinkled on top of the tamale for an extra layer of flavor.
• Beans and Rice: For a heartier meal, serve Oaxaqueños with traditional sides like refried beans and Mexican rice. These sides add substance and balance to the meal.
• Pickled Vegetables: Escabeche (pickled vegetables) such as carrots, jalapeños, and onions provide a tangy contrast to the tamales’ savory flavors.

Beverage Pairings

• Atole: A warm, thick drink made from masa, water, and flavorings like cinnamon and vanilla, atole is a traditional accompaniment to tamales, especially during breakfast or festive occasions.
• Champurrado: This rich, chocolate-infused version of atole is a comforting and indulgent drink that pairs wonderfully with the tamales’ earthy flavors.
• Hot Chocolate: Mexican hot chocolate, made with cocoa, cinnamon, and sometimes a touch of chile, is another popular choice that complements the tamales’ complexity.
• Horchata: A refreshing rice milk drink flavored with cinnamon and vanilla, horchata offers a cool, sweet counterpoint to the tamales’ savory elements.

Occasions for Enjoying Tamales Oaxaqueños

• Festive Celebrations: Tamales Oaxaqueños are a staple at many Mexican celebrations, including Día de los Muertos (Day of the Dead), Christmas, and Independence Day. They are often prepared in large quantities and shared with family and friends.
• Family Gatherings: Making tamales is a communal activity in many Oaxacan households, bringing together family members to share in the labor and joy of creating this traditional dish. The tamales are then enjoyed together, often as the centerpiece of a family meal.
• Street Food: In Oaxaca, tamales are commonly sold by street vendors and at local markets. They make a convenient and delicious on-the-go meal for locals and visitors alike.

Tips for Enjoying Tamales Oaxaqueños

• Temperature: Tamales Oaxaqueños are best enjoyed warm. If they have cooled, reheat them by steaming or microwaving to bring out their full flavor and texture.
• Storage: Leftover tamales can be stored in the refrigerator for a few days or frozen for longer periods. To reheat, steam the tamales to restore their original texture and moisture.
• Sharing: Tamales are often made in large batches, making them perfect for sharing with friends and family. Consider hosting a tamalada (tamale-making party) where everyone can participate in making and enjoying these delicious treats.

Where to Find and Buy Tamales Oaxaqueños

Tamales Oaxaqueños are a beloved culinary treasure that can be found in various settings, from bustling street markets in Oaxaca to specialty Mexican food shops and restaurants worldwide.

Here’s a guide to finding and buying these delicious Oaxacan tamales.

In Oaxaca

Local Markets

• Mercado Benito Juárez: Located in the heart of Oaxaca City, this vibrant market is a must-visit for anyone seeking authentic Oaxacan food. Vendors here offer a wide range of traditional dishes, including freshly made Tamales Oaxaqueños.
• Mercado 20 de Noviembre: Another popular market in Oaxaca City, known for its bustling food stalls and vendors selling tamales, mole, and other local specialties. It’s an excellent place to experience the local culinary culture.

Street Vendors

• Street Food Stalls: Throughout Oaxaca City and other towns in the state, street vendors set up stalls offering Tamales Oaxaqueños, often served with a side of salsa or mole. These tamales are typically made fresh daily and are a favorite among locals and tourists alike.
• Mobile Vendors: Look for vendors with large pots or baskets, often on bicycles or small carts, who sell tamales throughout the day. These mobile vendors are a convenient option for enjoying tamales on the go.

Specialty Shops

• Tamalerías: These are shops specifically dedicated to making and selling tamales. In Oaxaca, tamalerías often offer a variety of fillings and flavors, providing a convenient way to sample different types of Tamales Oaxaqueños.

Outside of Oaxaca

Mexican Restaurants

• Oaxacan Restaurants: Many Mexican restaurants, especially those specializing in Oaxacan cuisine, serve Tamales Oaxaqueños. These establishments often strive to maintain the authenticity of the dish, using traditional ingredients and preparation methods.
• Mexican Food Chains: Some larger Mexican food chains and restaurants outside of Oaxaca may also feature Oaxaqueños on their menus, particularly in areas with a significant Mexican population.

Latin Food Markets

• Latin Grocery Stores: Stores specializing in Latin American foods often carry Tamales Oaxaqueños, either fresh or frozen. These markets may also sell the ingredients needed to make tamales at home, including masa harina, banana leaves, and mole paste.
• Farmers’ Markets: In cities with a diverse food scene, farmers’ markets sometimes feature vendors selling homemade tamales, including Tamales Oaxaqueños. These markets are a great place to find fresh, locally made tamales.

Tips for Buying Tamales Oaxaqueños

• Authenticity: When buying tamales, especially outside of Oaxaca, look for vendors or brands that emphasize authentic ingredients and traditional preparation methods.
• Freshness: Freshly made tamales have the best flavor and texture. If buying frozen tamales, ensure they are properly sealed and have been stored at the correct temperature.
• Local Recommendations: Ask locals or online food communities for recommendations on where to find the best Tamales Oaxaqueños. Word of mouth is often the best way to discover hidden gems.

The Timeless Appeal of Tamales Oaxaqueños

Whether enjoyed at a festive celebration, found at a bustling market, or made at home, Tamales Oaxaqueños offer a unique and unforgettable flavor experience.

The meticulous preparation and the use of authentic ingredients like banana leaves and mole sauce highlight the care and tradition that go into making these tamales.

They are a testament to the enduring culinary practices of Oaxaca, preserved and celebrated through generations.