Tamales Oaxaqueños: Slow-Cooked, Mole-Filled, and Unlike Any Other

Considering we dedicated our careers to bringing Mexican and Latin American cuisine to Japan, it’s safe to say we’re very passionate about tamales, which is why we want your first impression of it to be as positive as possible. Fair warning: the next paragraph might make you salivate.

Empty your mind of preconceptions and picture this: the earthy aroma of corn masa (masa de maíz) mingling with the smoky fragrance of banana leaves, the faint hum of a bustling Oaxacan market in the background, and taking the first bite of a spongy, cake-like tamale, revealing layers juicy, melt-in-your-mouth chicken, beef, pork, veggies, fruits, or even decadent chocolate.

Tamales are humble bundles of masa filled with savory or sweet ingredients. They say the best in the world are from Oaxaca (pronounced Wahahka), a state referred to as the heart of Mexican cuisine.

Practical and Sacred Origins of Tamales

Tamales have been a part of Mesoamerican culture for thousands of years. Long before the Spanish arrived, indigenous communities across Mexico and Central America relied on tamales as a portable, nutritious food. Made from a dough of nixtamalized corn (masa) and loaded with beans, meats, or chilies, tamales were satiating and practical to carry for travelers, hunters, and warriors. They were also offered to gods during religious ceremonies and festivals, as well as shared during communal celebrations.

What’s the Difference Between Tamales Oaxaqueños and Regular Tamales?

Tamales Oaxaqueños (タマレス・オアハケーニョス) have a slightly sweeter and wetter dough. They’re also wrapped in banana leaves instead of corn husks.

Oaxaca’s geography and agricultural traditions influenced the ingredients and techniques behind tamales. For example, the region’s indigenous Zapotecs and Mixtecs used local ingredients like banana leaves, which grew abundantly in Oaxaca’s tropical climate. Banana leaves are naturally fragrant, so they impart a subtle sweetness and aroma to the tamales.

When Spanish colonizers arrived, they brought new ingredients and techniques that further influenced Oaxacan cuisine. The introduction of pork, chicken, and spices like cinnamon and cloves led to new variations of tamales. Over time, Oaxaca’s tamales became a blend of indigenous and Spanish flavors, evolving into the dishes we know today.

Tamales Oaxaqueños share similarities with Japan’s ちまき (chimaki) and 笹団子 (sasadango) in terms of preparation and cultural meaning, though they differ in ingredients, flavors, and the celebrations they’re part of.

How Are Tamales Made?

If you want to try making tamales Oaxaqueños at home, here’s a quick overview of how to do it:

1. 葉の準備 (Leaf Preparation): Rinse banana leaves thoroughly under cool running water, then use clean scissors to cut out and discard the center rib. Cut each leaf half crosswise into 24 squares, about 8 inches each. Pass each leaf quickly across an open flame a few times until pliable; do not burn or overheat it. This step is similar to warming bamboo leaves for ちまき.
2. 生地作り (Dough Making): Masa is the base of tamales. Mix masa harina with chicken, beef, pork, or vegetable broth (depending on what you’re making), lard, and seasoning, then knead until it reaches a light, almost fluffy consistency. If the dough is too dry, the tamale will turn out dense. If it’s too wet, it won’t hold its shape.
3. 調理 (Sauce Preparation): Made with smoky dried chilies, sesame seeds, nuts, raisins, garlic, chocolate, and over 20 other ingredients, Oaxaca-Style Mole Negro (黒モレソース) is one of the region’s most popular sauces. Often called the “emperor of sauces” in Mexican cuisine, it takes hours to get the perfect balance of smoky, sweet, and savory.
4. 包む技術 (Wrapping Technique): Spread a spoonful of masa onto a leaf, followed by a generous helping of mole-covered meat or vegetables. Fold the leaf tightly and tie it with strips of leaf or string to keep everything in place and lock in moisture and flavor.

Perfect Pairings and Serving Suggestions

Japanese locals can enjoy Tamales Oaxaqueños in ways that feel familiar and right at home:

• As a main dish with お味噌汁 (miso soup) for a fusion breakfast
• Packed in a お弁当 (lunch box) to stay warm and moist like おにぎり (onigiri)
• Served with Mexican rice and beans for a より本格的 (more authentic) experience
• Paired with hot beverages like (緑茶) green tea

Japanese-Mexican Fusion Food Ideas

Instead of Mole Negro, you can fill your tamales with Japanese favorites like:

• Miso-glazed pork filling (味噌豚の具)
• Teriyaki chicken with sesame (照り焼きチキンごま風味)
• Shiitake mushroom and kelp filling for vegetarian options (椎茸と昆布の精進タマレス)

Where to Buy Mexican Ingredients in Japan

You may find masa harina at Kaldi Coffee Farm (カルディ) and National Azabu (ナショナル麻布), while banana leaves and spices are usually available in many アジア食材店 (Asian grocery stores). For dried chiles, specialty food shops and online retailers, including Meat Express, are your best bet. Browse Mexican and Latin American ingredients now.

Storage and Reheating Tips

Here’s how to keep tamales fresh, especially during Japan’s hot and humid summers:

• Keep tamales frozen for up to 3 months (冷凍保存可能): Use plastic wrap or store the tamales in an airtight container to prevent freezer burn.
• Store in a cool, dry place during 梅雨 (rainy season): If keeping tamales in the fridge for a few days, seal them well to avoid absorbing excess moisture.
• When reheating tamales, steam for the best texture (蒸し器での再加熱推奨): Place tamales in a steamer for 15-20 minutes until heated through.
• Avoid microwaving: If you must use a microwave, prevent them from drying out by wrapping in a damp paper towel and heating in quick intervals.

Where to Buy Tamales Oaxaqueños in Japan

Craving authentic tamales Oaxaqueños but don’t want to make them from scratch? Luckily, we sell tamales that stay true to Oaxacan tradition:

• Ready-to-steam portions perfect for busy households
• Authentic ingredients imported from Oaxaca
• Easy and clear heating instructions in Japanese and English
• Convenient and airtight packaging that maintains freshness

Made with soft, flavorful masa and wrapped in fragrant banana leaves, our best-selling tamales include:

• Oaxaqueño Verde (Mexican Pork Tamale) 180g x 2 units
• Oaxaqueño Rojo (Mexican Chicken Tamale) 180g x 2 units

No searching for hard-to-find ingredients, no hours spent in the kitchen; just reheat and dig in!