Need recipe for traditional Oaxacan Tamales (with red sauce)?

Question

My ex boyfriend had a roommate whose wife made wonderful Oaxacan tamales. They were pretty fat/big in size, the Masa was moist and thick...the filling consisted of chicken (on or off the bone) or pork with nopales (or green beans) in a semi-thick red/orange sauce. The sauce was a little spicy, but not overly hot in flavor. If I remember correctly, she wrapped them in banana leaves as apposed to the traditional corn husks (or she doubled up on the corn husks...) I am looking for information on the sauce itself (it was made from scratch). Anyone have links/ideas/reciepes for this style of Oaxacan tamales? I can't go and ask her because my ex and I havent spoken in over 6 months... I have seen her make these so I have a couple of ideas to get me started, but I have been craving them so bad. Otherwise, anyone know where i can find them in Milwaukee WI? I have been to the Oaxaca Grille, but never seen them on the menu, besides, I prefer to cook them myself.

Answer 1

God, I got as sick as a dog when I went to Oaxaco- I think I was too young to really enjoy the food though.

Here is one site with Oaxacan recipes:
http://www.oaxaca-restaurants.com/recipes.htm

And here is a tamale recipe but it uses turkey- even so, its a good site: http://www.epicurious.com/recipes/recipe_views/views/232060

I think this is what you are looking for:
http://www.starchefs.com/halloween/html/recipe_04.html

Send me some!!!

Answer 2

Oaxacan Tamales

Answer 3

This Site Might Help You.

RE:
Need recipe for traditional Oaxacan Tamales (with red sauce)?
My ex boyfriend had a roommate whose wife made wonderful Oaxacan tamales. They were pretty fat/big in size, the Masa was moist and thick...the filling consisted of chicken (on or off the bone) or pork with nopales (or green beans) in a semi-thick red/orange sauce. The sauce was a little spicy, but...

Answer 4

Red Chile Tamale


Serves: 1 Servings

Ingredients:
1 c Red chile sauce (salsa);
-recipe follows
1/2 lb Dried corn husks
1/2 Recipe basic tamale dough;
-recipe follows
1 1/2 c Pork butt

Instructions:
Make the salsa and set aside to cool to room temperature.

Place the corn husks in a deep, large bowl, cover with boiling water, and
let soak while you prepare the filling.

Prepare the tamale dough, preferably using pork stock to moisten it. When
it is light and fluffy, beat in 1/3 cup of the cooled salsa, mixing
thoroughly to color the dough evenly.

In a mixing bowl, combine the shredded pork with the remaining chile sauce.

Fill, fold and steam the tamales as described in Filling and Steaming
Tamales in the Oaxacan Pumpkin Tamales recipe, using about 1/4 cup of the
shredded pork mixture in the center of the corn husk.

Yield: 20 Tamales

Answer 5

Oaxacan pumpkin tamales
Yield: 4 servings
1 lb Banana leaves (thawed if
Frozen)
For the corn dough:
1 Recipe Basic Tamale Dough
2 c Cooked or canned pureed
Pumpkin or winter squash
(drain slightly if
Watery)
1 ½ ts Ground true Ceylon cinnamon,
Preferably freshly ground in
Spice grinder,
Or1/2 teaspoon ground U.S.
Cinnamon
3 oz Piloncillo, grated or
Crushed, or 1/2 cup firmly
Packed dark brown
Sugar
1 ts Salt, or to taste
For the bean filling:
2 ts Aniseed
2 c Water
2 To 2 1/2 cups cooked or
Drained canned black beans
2 To 3 canned Chipolte chiles
5 To 6 garlic cloves, peeled
2 tb Lard
Salt, to taste

Unfold the banana leaves, being careful not to split them unnecessarily. Wipe them with a clean damp cloth. With kitchen scissors, trim the leaves into 12 to 14 rectangles about 14 by 11 inches. Save some of the longer trimmings. Pat dry and set aside. Place the dough in a large bowl and add the pumpkin, Ceylon cinnamon and grated sugar cane or brown sugar and salt, and beat with an electric mixer on medium speed until very light and fluffy, stopping to scrape down the sides of the bowl as necessary. The mixture, should be as light as buttercream. Make an anise infusion by boiling the aniseed in the water until reduced by half. Strain and reserve. Working in batches if necessary, puree the beans in a blender or food processor fitted with a steel blade together with the chiles, garlic and anise tea. Heat the lard or vegetable oil in a heavy skillet or wide, shallow saucepan over high heat. When very hot, add the bean puree, watching out for splatters. Reduce the heat to medium and simmer, uncovered, stirring to prevent sticking, until the liquid is evaporated. Season with salt. Cool to room temperature. To fill the tamales, place 1 or 2 banana-leaf rectangles at a time flat on the counter. Tear off some long, thin strips from the reserved banana-leaf trimmings to use as ties. Place a big handful (2/3 to 1 cup) of the Masa (corn mixture) in the center of the leaf. With a spatula or your fingers, spread it into an oval about 4 by 3 inches and 1/2-inch thick. Place about 1 heaping tablespoon of the bean filling in the center of the oval. Fold the right and left edges of the banana leaf toward the center to meet, overlapping a little to cover the filling, then fold the top and bottom edges toward the center to make a neat, flat package about 4 by 5 inches. Fasten by tieing with a thin strip of banana leaf. Place the tamales flat in the steamer, seam side up, arranging them in layers as necessary. Place some extra banana leaves on top to help absorb steam. Steam 1 hour over boiling water, replenishing with hot water as necessary. Yield: 12 to 14 tamales.