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 (MX-08). 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.
- **Banana leaves:** Briefly passed over flame or a hot comal to become pliable and fragrant — the heat releases the leaf's aromatic compounds. The leaf should smell of slightly toasted tropical vegetation. - **The masa enrichment:** Oaxacan tamale masa is typically enriched with a large amount of lard — more than corn-husk tamales — producing a richer, more tender result. - **The enfrijolada technique:** Black bean paste mixed directly into the masa produces a dark, rich, unified masa rather than a filled pocket. - **The mole filling version:** Black mole is used as a filling in the standard corn husk style — a small amount placed on the masa with a piece of chicken. - **Steaming time:** 60–75 minutes — the larger mass of Oaxacan tamales requires longer steaming. [VERIFY] Arronte's steaming specification.
Mexico: The Cookbook