Banana Leaf-Wrapped Oaxacan Tamales with Mole Rojo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Steamed tamales wrapped in fragrant banana leaves filled with tender shredded pork and topped with vibrant, spicy mole rojo sauce. This mexican-inspired pork ready in about 165 minutes pairs masa harina, warm chicken broth, vegetable shortening for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, 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: 120 min Serves 6 Mexican cuisine 600 cal/serving

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Ingredients

3 cups masa harina
2 1/2 cups, warm chicken broth
1 cup vegetable shortening
1 tsp baking powder
1 tsp salt
2 lbs pork shoulder, cut into chunks
3 cloves garlic cloves
1 medium white onion, quartered
4 pieces dried ancho chilies
4 pieces dried guajillo chilies
2 medium tomato, chopped
1 cinnamon stick
3 whole cloves
3 tbsp vegetable oil
6 large sheets, softened banana leaves
to taste salt for pork broth

Instructions

Step 1: Place 2 pounds pork shoulder, 3 garlic cloves, 1 quartered white onion, and salt to taste in a large pot. Cover with water and simmer for 1.5 hours until pork is tender. Reserve 2 cups of broth and shred the pork.
Step 2: While pork cooks, toast 4 ancho and 4 guajillo dried chilies in a dry skillet over medium heat for 3 minutes until fragrant, then soak in 1 cup hot water for 20 minutes.
Step 3: Blend soaked chilies with 2 chopped tomatoes, 1 cinnamon stick, 3 whole cloves, and 1/2 cup pork broth until smooth to make mole rojo sauce.
Step 4: Heat 3 tablespoons vegetable oil in a saucepan over medium heat. Pour in the mole rojo sauce and simmer for 15 minutes until thickened.
Step 5: In a large bowl, beat 1 cup vegetable shortening with 3 cups masa harina, 1 teaspoon baking powder, 1 teaspoon salt, and 2 1/2 cups warm chicken broth until light and fluffy.
Step 6: Stir the shredded pork into the mole rojo sauce and mix well.
Step 7: Spread a banana leaf sheet flat and grease lightly. Spread 1/3 cup masa dough evenly over the center, then add 2 tablespoons of pork mole rojo mixture on top. Fold the banana leaf to enclose the filling tightly.
Step 8: Repeat with remaining banana leaves, masa, and filling. Arrange tamales in a steamer basket and steam over boiling water for 1 to 1.5 hours until masa is firm and cooked through.
Step 9: Let tamales rest for 10 minutes before serving. Serve warm with extra mole rojo sauce if desired.

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Frequently asked questions

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

Total time is about 165 minutes (45 min prep + 120 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 Rojo?

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 Rojo?

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 Rojo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Rojo?

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.