Tamales Oaxaqueños: Banana Leaf Tamales
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Origin
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Description
Oaxacan tamales — made with masa mixed directly with black beans or mole negro, wrapped in banana leaves rather than corn husks — produce a different tamale character from the corn-husk version. The banana leaf imparts its specific terpene and chlorophyll aromatic compounds to the masa during steaming, and the masa's direct incorporation of black bean paste (enfrijolada) or mole negro produces a unified flavour throughout rather than the stuffed-centre model.
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The Thread
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Flavour Context
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Pillars V — VII
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