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Tamales de Amarillo: (Tamales with Yellow Mole) A Fun Cooking Adventure

Tamales de Amarillo: (Tamales with Yellow Mole) A Fun Cooking Adventure

Are you a food lover looking for something new to try?

How about the delicious Tamales de Amarillo! Tamales are wonderfully tender little parcels of masa dough, steamed in corn or banana husks and filled with all sorts of delicious ingredients.

From classic pork and chili combinations to modern vegan options exclusive to this corner of Mexico, Oaxaca, these tamales will tantalize your taste buds!

Fun for the whole family – it might take you a rainy afternoon of fun to prepare these for dinner.

Make sure you have assembled all ingredients before starting, as this recipe calls for some unusual ingredients.

So grab those corn husks and get ready to get cooking – let’s make some Tamales de Amarillo!

Preparation time: 2 hours | Cooking time: 1 hour | Serving: 8-10 tamales

Amarillo Mole Sauce Ingredients:

  • Guajillo, ancho, tomate rojo, masa. Carne con ajo, sal y cebolla.
  • 3 guajillo chiles, seeded and deviened
  • 1 ancho chile, seeded and deveined
  • 1 onion
  • 4 cloves garlic
  • 6 medium tomatoes
  • 3 tablespoons lard (or vegetable oil)
  • 3 tablespoons masa harina
  • 3 large hoja santa leaves or 5 dried hoja santa leaves
  • 3 tablespoons water
  • ½ teaspoon salt

How to prepare:

  1. Toast the chiles on a hot griddle until lightly browned, then place them in a bowl and pour boiling water over them. Allow them to stand for 20 minutes.
  2. Meanwhile, heat a cast iron pan until it is very hot before adding the onion, garlic and tomatoes. Roast these vegetables until they are evenly charred on all sides, transferring them to a bowl once they have cooled enough to handle.
  3. Peel away the charred skin from the vegetables before pureeing them in a blender with hoja santa leaves and drained chiles.
  4. Heat lard in another pot before stirring in the strained sauce and cooking for an additional five minutes.
  5. Create the masa harina mixture by combining equal parts of masa harina and water before adding it to the sauce and allowing it to cook thoroughly for five minutes more.

Tamales de Amarillo Ingredients:

  • 2 cups of Masa Harina (or substitute such as corn meal)
  • 1 1/2 cups chicken broth
  • 1/2 cup vegetable shortening
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 8-10 dried corn husks soaked in hot water
  • 1 pound cooked and shredded pork or chicken

How to prepare:

  1. Soak corn husks in a bowl of water
  2. In a large bowl, add the masa harina, vegetable shortening, baking powder and salt. Slowly add the chicken broth, stirring until a soft dough forms.
  3. Form into golf ball size balls
  4. Roll out on a surface powdered with masa harina or flour and cut into 5-inch circles.
  5. Spoon 1 to 2 tablespoons of the cooked, shredded pork or chicken(or chosen topping) into the middle of the dough.
  6. Pour 2-3 tablespoons of the yellow sauce over the meat.
  7. Roll up the tamales tightly and fold the ends of the corn husks.
  8. Place the tamales in a steamer basket and let them steam for 45 to 60 minutes.
  9. Serve hot with additional mole sauce on top.

How to serve: Tamales de amarillo are traditionally served hot with extra yellow sauce on top.

Nutrition Information (per serving): Calories: 340 | Fat: 21g | Sodium: 600mg | Carbs: 25g | Fiber: 3 grams | Protein: 13 grams

Cover Image © Lesley Téllez @

So happy to be a contributor to this dedicated organisation that backs local committed, talented athletes.
I am a sports lover and believe it brings everyone together from all walks of life in a genuine way. We have so much to share and enjoy together.

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