Two Oaxacan Tamales Recipe

1. Prepare banana leaves

If using fresh or frozen banana leaves, cut into 10x10-inch squares and pass briefly over an open flame or hot skillet to make pliable. Wipe clean and set aside. Trim any thick ribs so leaves lie flat.

2. Make masa dough

In a large bowl, combine masa harina, baking powder and salt. In a separate bowl, whisk warm vegetable broth. Using an electric mixer or wooden spoon, beat shortening into masa mixture until light and fluffy. Gradually add warm broth a little at a time, mixing until a soft, spreadable dough forms (should be slightly sticky but hold shape). Adjust with up to 2 to 4 tablespoons extra broth or a touch more masa if needed.

3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cumin and cook 30 seconds until fragrant. Stir in cooked black beans and mash roughly with a fork or potato masher so some texture remains. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tablespoon lime juice. Cook 2–3 minutes until heated through. Remove from heat and set aside to cool slightly.

4. Preheat a cast-iron skillet or oven broiler. Toss corn kernels and diced zucchini with 1 tablespoon olive oil, smoked paprika and 1/4 tsp salt. Roast in the skillet over medium-high heat or broil 3–5 minutes until corn is lightly charred and zucchini is tender-crisp. Remove from heat and let cool slightly.

5. Lay a prepared banana leaf square shiny-side down on your work surface. Spread about 1/2 cup of masa dough into a 4x3-inch rectangle in the center of the leaf, leaving a 1/2-inch border on edges. The thickness should be roughly 1/4 inch.

6. Spoon about 1/4 cup of the black bean mixture down the center of the masa. Top with 2–3 tablespoons roasted corn and zucchini mixture. Spoon about 1–2 tablespoons of warmed mole sauce over the filling (reserve remaining mole for serving).

7. Fold the two long sides of the banana leaf over the filling to enclose (like a burrito), then fold the short ends underneath so the tamale is sealed. Repeat to make two tamales. If leaves are large you can fold each tamale twice to ensure a snug package.

8. Prepare a steamer: add 4 cups water to a pot fitted with a steamer basket and bring to a simmer. Place tamales seam-side down in the steamer, stacking but leaving room for steam circulation. Cover and steam over medium-low heat for 45–60 minutes, checking water level occasionally and topping up with hot water as needed. Rotate tamales halfway through to ensure even cooking. Masa should be firm and pull away cleanly from leaf when done.

9. While tamales steam, warm remaining mole sauce with 1/2 cup broth in a small saucepan over low heat until smooth and warm; adjust seasoning if needed.

10. When tamales are cooked, remove from steamer and let rest 5 minutes. Carefully open banana leaf and serve each tamale topped with warmed mole sauce, a sprinkle of toasted sesame seeds and chopped cilantro. Serve with lime wedges.