Pibil Cochinita Tamale in Banana Leaf

Ilse Castrejón
In Mexico, there are over 4000 varieties of tamales, among which are banana leaf tamales that are very characteristic for their filling of nixtamalized corn dough, to which any type of filling can be added. In this case, we used chipilín leaves, a type of quelite with a very dominant flavor, and a filling of cochinita pibil accompanied by pickled purple onions. They are very delicious and original!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • banana leaf, cut into large rectangles
  • 1 tablespoon lard
  • 2 cups cochinita pibil
  • 1/2 cups orange juice, sour
  • 1/4 cups achiote, liquid or block
  • 1 cup lard, for the dough
  • 2 tablespoons salt, for the dough
  • 1 kilo masa dough
  • 1/4 cups chipilín leaf, for the dough
  • chicken broth, for the dough
  • 1/2 cups red onion, sliced
  • 1/4 cups Habanero chile, sliced, seedless
  • 1/4 cups white vinegar
  • 1/4 cups lime juice
  • 1 tablespoon oregano
  • 1 pinch salt
Preparation
50 mins
1h
Low
  • Heat a comal over high heat, roast the banana leaf until it changes color and becomes more flexible. Remove and set aside.
  • Heat a skillet over medium heat with the lard and cook the cochinita with a bit more orange juice and the achiote to hydrate it. Season to taste and set aside.
  • For the tamale dough, in a bowl mix the lard with the salt, the corn dough, the dried chipilín leaves, and the chicken broth until you obtain a smooth and spreadable mixture.
  • On a board, place a rectangle of banana leaf, spread a little dough and place two tablespoons of cochinita in the center, cover with a bit more dough, and close the leaf in the shape of a tamale. Tie with a ribbon made from the same leaf.
  • Heat a tamalera with a little water and place a rack, arrange the tamales and cook covered for 50 minutes or until the dough easily separates from the leaf. Let rest for 15 more minutes off the heat.
  • For the pickled onions, in a bowl mix the purple onion with the habanero chili, white vinegar, lime juice, oregano, and salt. Let it marinate until the onion softens.
  • Serve the tamales hot accompanied by pickled onions.

Nutritional Information

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