Tamales in Banana Leaves

Lorenza Ávila
This recipe for meat tamales is wrapped in banana leaves and steamed. Although it takes time to prepare them, there’s nothing like homemade tamales!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/2 kilos pork, meaty
  • 3 cloves garlic
  • 1/2 onions, cut in half
  • 1 teaspoon salt
  • 6 ancho chiles, deveined and seeded
  • 8 guajillo chiles, deveined and seeded
  • 2 tomatillos
  • 1 teaspoon marjoram, dry
  • 4 black peppercorns
  • 2 cloves, whole
  • 1/2 kilos masa dough
  • 5 tablespoons lard
  • 1 leaf banana leaf, large and others to line the steamer
Preparation
2h
0 mins
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  • In a large pot, cover the pork with water and add 1 clove of garlic, 1/4 onion, and 1/2 teaspoon of salt.
  • When it starts to boil, cover and simmer for 45-60 minutes or until the meat is tender.
  • Shred the meat (reserve the broth).
  • Roast the chiles, place them in a container, cover them with hot water, and let them sit for 20 minutes.
  • Meanwhile, roast the tomatoes, peel them, and puree them.
  • Roast the other 1/4 onion, 2 cloves of garlic, the marjoram, the pepper, and the cloves.
  • Drain the chiles and transfer them to a food processor. Add the roasted onion, garlic, marjoram, pepper, cloves, and 1 cup of the reserved broth. Process until a light puree is formed.
  • In a skillet, melt 1 tablespoon of lard and sauté the previous mixture for 5 minutes.
  • Add the tomato puree to the skillet and continue for another 5 minutes. Add the meat, mix well, and cover. Simmer for 10 minutes.
  • Put the banana leaf directly over the fire for 5 seconds.
  • Cut the banana leaf into squares of 13x15 cm.
  • Mix 2 tablespoons of lard with the dough for 5 minutes.
  • With the remaining lard, grease one side of the banana leaf.
  • Place a square of dough about 8 cm on each leaf side with the lard. Cover it with 1 1/2 tablespoons of the meat mixture.
  • Fold the opposite edges of the leaf towards the center and then do the same with the other two edges to form a closed rectangle. To secure the tamales, tie them with thin strips of the same leaf.
  • Put 2 cups of water in a pressure cooker with a steaming rack, cover the rack with the other banana leaves spread out.
  • Place the tamales on the leaves of the rack and cover them with more banana leaves.
  • Cover the pot and cook for 20 minutes. If using a steamer, follow the same procedure but with 4 cups of water cooking for 1 hour.
  • Serve hot, accompanied by refried beans.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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