Chicken Tamales Wrapped in Banana Leaves with Spiced Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender chicken tamales steamed in banana leaves and served with a mildly spiced tomato sauce, showcasing traditional Oaxacan flavors. This mexican-inspired pork ready in about 135 minutes blends masa harina, warm chicken broth, lard or vegetable shortening into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 3 cups masa harina
• 2 1/2 cups, warm chicken broth
• 1 cup lard or vegetable shortening
• 1 1/2 tsp baking powder
• 2 tsp salt
• 2 cups cooked shredded chicken
• 3 minced garlic cloves
• 1 small, finely chopped white onion
• 1 cup canned diced tomatoes
• 2 pieces, soaked and blended dried guajillo chile
• 2 tbsp vegetable oil
• 6 large pieces, softened banana leaves
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, beat 1 cup lard or vegetable shortening with 3 cups masa harina, 1 1/2 tsp baking powder, and 2 tsp salt until fluffy.
2. Step 2: Gradually add 2 1/2 cups warm chicken broth, mixing with your hands or a mixer until the dough is soft and spreadable but not sticky.
3. Step 3: For the filling sauce, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 small finely chopped white onion, sauté 3-4 minutes until translucent.
4. Step 4: Add 1 cup canned diced tomatoes and 2 soaked and blended dried guajillo chiles to the skillet, simmer for 10 minutes until sauce thickens slightly. Season with 1/2 tsp black pepper.
5. Step 5: Stir 2 cups cooked shredded chicken into the sauce and heat through.
6. Step 6: Cut softened banana leaves into 6 large squares; spread about 1/2 cup masa dough evenly in the center of each leaf.
7. Step 7: Spoon 2-3 tbsp chicken filling onto the masa in each leaf, then fold the leaf over tightly to enclose the filling and secure with kitchen twine if needed.
8. Step 8: Arrange tamales in a steamer basket and steam over boiling water for 1 1/2 hours, checking water level occasionally.
9. Step 9: Remove tamales carefully from leaves and serve warm with extra spiced tomato sauce if desired.