Banana Leaf-Wrapped Oaxacan Tamales with Mole Negro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Oaxacan tamales wrapped in fragrant banana leaves filled with masa and rich mole negro sauce, steamed to tender perfection. This mexican-inspired pork ready in about 135 minutes pairs large sheets dried banana leaves, masa harina, vegetable shortening for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 90 min Serves 8 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soften 4 large dried banana leaves by passing them briefly over an open flame or soaking them in hot water for 10 minutes, then pat dry and cut into 10x10 inch squares.
  2. Step 2: In a large bowl, beat 1 cup vegetable shortening with electric mixer until fluffy, about 3 minutes. In a separate bowl, combine 3 cups masa harina, 1 1/2 tsp baking powder, and 1 tsp salt.
  3. Step 3: Gradually add 2 1/2 cups warm chicken broth to the masa mixture, stirring to form a soft dough, then fold this into the shortening until fully incorporated and light.
  4. Step 4: Spread a thin even layer (about 1/3 cup) of masa dough onto the center of each banana leaf square.
  5. Step 5: Spoon 1/4 cup prepared mole negro sauce over the masa, then top with 1/4 cup cooked shredded chicken.
  6. Step 6: Fold the banana leaf over the filling to form a neat packet and tie securely with banana leaf strips.
  7. Step 7: Arrange tamales upright in a large steamer basket, cover, and steam over boiling water for 90 minutes, adding water as needed.
  8. Step 8: Carefully remove tamales from steamer and unwrap banana leaves before serving hot, accompanied by extra mole sauce if desired.

Frequently asked questions

How long does Banana Leaf-Wrapped Oaxacan Tamales with Mole Negro take to make?

Total time is about 135 minutes (45 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Banana Leaf-Wrapped Oaxacan Tamales with Mole Negro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

Can I substitute ingredients in Banana Leaf-Wrapped Oaxacan Tamales with Mole Negro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banana Leaf-Wrapped Oaxacan Tamales with Mole Negro for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banana Leaf-Wrapped Oaxacan Tamales with Mole Negro?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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