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!
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."
Sign up for the newsletter
and receive the best Kiwilimón recipes.
Subscribe
Rate this recipeRate this tipRate this articleRate this quiz