Pibil Cochinita Tamale in Banana Leaf

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

Published: 04-07-2018

Video deTamal de Cochinita Pibil in Banana Leaf
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Ingredients

8
Servings
Medidas

Preparation

50 mins
1h
Low

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Energy
304.6
kcal
15.23%
Carbohydrate, by difference
40.6
g
13.53%
Protein
6.9
g
13.8%
Total lipid (fat)
13.2
g
20.31%
null
100
null
Provided by USDA

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Presentation

Serve the tamale on the banana leaf and accompany with pickled purple onions.

Tips

The dough should have a thick, sticky consistency and should be spreadable, so the tamales remain very moist and fluffy. The action of roasting the banana leaf to soften it is traditionally known as "soasar."

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