Tamales have been a traditional Christmas dish in Mexico for centuries, symbolizing community and celebration. The mole sauce, especially the regional Saratas style, reflects the rich culinary heritage of Oaxaca and is often prepared for holiday feasts and religious ceremonies.

In Oaxaca, tamales are often filled with chicken or pork and covered in a dark, complex mole made with chilhuacle and chocolate. In the Yucatán, tamales may use a lighter, achiote‑based sauce, while in central Mexico, red chile mole is common. Each region adjusts the chili blend and spices to reflect local tastes.

During Christmas, families gather to steam tamales in large communal pots, serving them hot with the mole on the side or already filled inside. They are often accompanied by atole, pozole, or a simple salad, and shared as part of a festive feast that can last several hours.

Besides Christmas, these tamales are prepared for Día de los Reyes (Three Kings' Day), weddings, and local patron saint festivals. The labor‑intensive process brings families together, making it a centerpiece of communal celebrations.

Authentic ingredients include pork leg with bone, dried chilies such as chilhuacle, pasilla, and chile de árbol, and masa harina made from nixtamalized corn. Substitutes like pork shoulder, ancho chilies, or store‑bought masa can be used, but they may slightly alter flavor and texture.

Common errors include over‑soaking husks (they become tear‑prone), under‑cooking the mole (resulting in a runny sauce), and over‑filling tamales (making them difficult to roll). Also, failing to steam long enough leaves the masa soft and unappetizing.

Masa harina adds authentic corn flavor and integrates seamlessly with the tamale dough, creating a cohesive texture. Corn flour or cornstarch would thicken the sauce but lack the characteristic taste and could make the mole gritty.

Yes, mole can be prepared up to three days in advance. Cool it completely, then refrigerate in an airtight container. Reheat gently on the stove, adding a splash of broth if it thickens too much.

The YouTube channel Platillos by Milly specializes in traditional Mexican home cooking, focusing on festive dishes, regional specialties, and step‑by‑step tutorials that preserve cultural heritage.

Platillos by Milly emphasizes family traditions, detailed explanations of each ingredient's cultural role, and practical tips for home cooks, whereas many other channels focus more on quick modern twists or restaurant‑style presentations.