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Description: Rick Martinez returns for another episode of Mi Cocina as he replicates his favorite tamales from his adventures in Oaxaca, Mexico. He makes fresh masa and then fills them with pulled chicken. The next step is wrapping the morsels in banana leaves and lastly, they are steamed to perfection. Enjoy these versatile Tamales Oaxaqueños with one or all three different sauces. GET THE RECIPE ►► f52.co/3rmD55B This video is produced in partnership with Penguin Random House LLC. Mi Cocina comes out May 3, 2022: amzn.to/3JrZyEm For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez Also featured in this video Five Two Essential Saucepan: f52.co/3KIvohO OXO 3-Piece Angled Measuring Cup Set: f52.co/3JGGvXe Looking for something specific? VIDEO CHAPTERS 00:00:00 Intro 00:01:32 Mix the masa 00:04:31 Salsa verde 00:05:38 Salsa roja 00:06:20 Story time 00:08:46 Puree the salsas 00:09:37 Toast the leaves 00:11:12 Tamale assembly line 00:13:51 Countdown to tamales PREP TIME: 1 hour COOK TIME: 1 hour 15 minutes MAKES: 24 tamales INGREDIENTS Filling Options Option 1: Salsa Tomatillo 4 cups chicken stock 7 medium tomatillos (340 grams), husked, rinsed, and quartered 1/4 medium white onion (98 grams), coarsely chopped 2 garlic cloves, lightly crushed 1 chile habanero, stemmed, seeded, and halved 1/3 cup (packed) fresh cilantro leaves with tender stems (1.76 oz/50 g) 1 1/2 teaspoons Morton kosher salt (9 grams) Option 2: Salsa Guajillo: 5 cups chicken stock 6 large chiles guajillos (36 grams), stemmed and seeded 2 large chiles anchos (35 grams), stemmed and seeded 1/4 medium white onion (98 grams), coarsely chopped 4 garlic cloves, lightly crushed 3 chiles de árbol, stemmed (seeded for less heat) 1 1/2 teaspoons Morton kosher salt (9 grams) 1 dried bay leaf 1 teaspoon dried oregano, preferably Mexican Tamales Masa: 1 3/4 cups chicken stock 1 3/4 teaspoons Morton kosher salt (12 grams) 3 pounds (1.36 kilograms) fresh coarse grind corn masa for tamales, “unprepared” (see Cook’s Note, p. 112) 1 1/4 cups plus two tablespoons melted lard or vegetable oil Tamales: 1 pound (453 grams) fresh or thawed frozen banana leaves, washed and patted dry 3 cups shredded cooked chicken Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to. SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: food52.com Facebook: facebook.com/food52 Instagram: instagram.com/Food52 Pinterest: pinterest.com/food52 Twitter: twitter.com/Food52 TikTok: tiktok.com/@food52 Food52 newsletter: f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently. #tamales #TamalesOaxaqueños #micocina