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

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:   / goatboyintl   TT:   / goatboyintl   Blog: https://www.jonathanzaragoza.com #tamales #mexicanfood #holidaycooking