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How to Make Tamales That Aren’t Dry | Banana Leaf Style

Jonathan Zaragoza

26,312 views

These tamales are not dry, they’re rich, soft, and full of flavor. I’m using a banana-leaf to wrap the masa, whipped lard technique, and my homemade mole poblano to build tamales that stay moist every time. If you’ve ever had a crumbly, sad tamal… this is the opposite. And just in time for your holiday tamalada!↓

❤️‍🔥 Thank you to Function Health for sponsoring this video!
Visit https://functionhealth.yt.link/GlpCCDh or use code *GOATBOY100* at sign-up to own your health. The first 1000 get a $100 credit toward their membership. @functionhealth #functionpartner

FULL RECIPE
MASA AMARILLA PARA TAMALES
YIELD: makes 15 (135g) tamales

1,815g yellow corn masa, coarse ground
567g lard
12g baking powder
35g Diamond Crystal kosher salt
200g chicken stock

Combine the water and salt and stir to dissolve.

In a stand mixer fitted with a paddle attachment, combine the lard and baking powder and whip on medium-high speed for about 2 mins. Scrape the bowl. Continue whipping until fluffy (another ~2 minutes). With the machine running, add in the masa ½ cup at a time until incorporated. Scrape again, add the salt water, and whip until smooth.
Test: drop a tablespoon of masa into a cup of cold water. If it floats, it’s ready.
—
BUILDING TAMALES
1,000g mole poblano
1,000g chicken cooked in mole
2 packs banana leaves cut into 9x12 rectangles
Masa from above

Lay out a banana leaf. Spread 135g masa into a 3x3 mound.
Top with 50g chicken + 60g mole.
Fold the leaves to seal. Repeat.
—
COOKING TAMALES
Line your tamale pot with banana leaves so the water/platform aren’t exposed.
Place tamales in an even layer, stacked flat.
Top with a large banana leaf, close the lid, add a weight, and steam ~1 hour 30 minutes.
Rest 30 minutes before serving.
—
👇 CHAPTERS
00:00 Tamal history and inspiration
02:07 Masa technique and ingredients
02:57 Whip it good, the lard
04:16 Time to add the masa
06:20 Sing to your masa
06:58 Nice Little Move™
08:30 Banana Leaf Prep
10:00 How to build a makeshift Tamalero
11:16 Building tamales
13:39 Tamales filling talk
17:48 Steaming the tamales
19:30 Let's check them
20:37 Time to plate and eat
20:55 Taste test with Jennifer
—
🔪 TOOLS I USED
• Stand mixer: https://amzn.to/48elVwG
• Tamale pot: https://amzn.to/4hZOb9A
• Banana leaves: https://amzn.to/3XuqbBY
• Food Scale: https://amzn.to/3JRbeac
• Kitchen Scissors: https://amzn.to/3K4WxjJ
—
📌 FOLLOW
IG: Instagram: goatboyintl
TT: TikTok: goatboyintl
Blog: https://www.jonathanzaragoza.com

#tamales #mexicanfood #holidaycooking

20 Comments

@goatboyintl Creator 10 months ago Pinned

Remember to take care of yourself as well as you take care of everyone you cook for ❤

I’ve been using Function Health to keep track of my own numbers: full labs, at-home, no BS, and they gave me a link so you can get $100 off your membership.

Use my link in the description or code *GOATBOY100* if you want it. ❤️‍🔥
#functionpartner

@nashtyjay 10 months ago (edited)

Johnny tamale new nickname

@el-gordo-pelon 10 months ago

The secret to moist tamales is putting enough fat into the masa to the point it makes you uncomfortable 😂

@annequackenbush 10 months ago

When no one wants to hear “moist,” I say “moist.”

@GuillotineWit-t4c 10 months ago

Tamales are one of nature's perfect foods.

@dvsmike 10 months ago

Chef Z putting it down like the G.O.A.T.

@spacehead74 10 months ago

oaxaca style anything is gonna be killer

@Billygoatcrunk1950 10 months ago

Time is totally a construct dude. I go to sleep, wake up, and watch you make fire 🔥 food. I don’t need to know what time it is. Work is also a construct.

@drk321 10 months ago (edited)

I have made tamales a few times before. It is a commitment. First day is the pork which I use bone in shoulder fried in smoking lard 6 hours in a slow cooker lined with banana leaves. Half way through I add the onions, garlic, chilies and achiote. Next day is the masa just the way you did. I was told it should be the texture of peanut butter. I usually do half pork and half cheese tamales (Oaxaca). I wrap them in corn husks. There is a Peruvian woman who makes Peruvian tamales in my town and there are whole kernels of corn and thin slices of carrot in her masa, I have adopted that. I have made mole' exactly once. Took all day, was a chili forward as opposed to chocolate forward. Lost count of the # of ingredients but beside the usual onion, garlic etc there were 7 types of chilies, toasted peanuts, pumpkin seeds, sesame seeds and bread fried in lard.

@nc1901 10 months ago

Making these for Christmas dinner. Like little presents to unwrap. I need these.

@EllenAbendroth 10 months ago

He said "nice little move"! Everybody Drink!

@EllenAbendroth 10 months ago

I learn so much from your videos. I really appreciate that you teach technique. I watch a ton of YouTube cooks, looking for ideas and inspiration, and so many of them feel rushed, and cut out a lot of the work. The process is the part I want to see, this is how I learn new techniques, and a few "nice little moves"! Thank you thank you!

@Levi-8357 10 months ago

6:00 time flies like an arrow, fruit flys like a banana

@SelieG14 9 months ago

Just like Abuela used to say: “Sing to your masa,” and “give your tamalero a huggie.” Classic Wela.

@CheeseDanish85 10 months ago

"Jonny Z" cooking up in da house!

@allhailgozer 3 months ago

I lived next to an old Mexican lady. Her secret was lard and whipping it to the point it looks like whipped cream. Light and fluffy. For a Gringo, my Tamales are on point, no joke.