Table of Contents

Banana Leaf Tamales: A Taste of Southern Mexico

The scent of banana leaves, gently warmed over an open flame, always transports me back to my travels through Oaxaca. I remember bustling markets overflowing with vibrant produce and the comforting aroma of freshly made tamales wafting from every corner. Wrapped in emerald green leaves, these weren’t just food; they were edible packages of warmth, tradition, and love, each bite a reminder of the incredible hospitality I experienced in southern Mexico. This recipe brings that magic to my kitchen, and I hope it does the same for you.

Recipe Overview

Prep Time: 2 hours
Cook Time: 1 hour 20 minutes
Total Time: 3 hours 20 minutes
Servings: 6-8
Yield: 6-8 tamales
Dietary Type: Gluten-Free

Ingredients

1 lb lean pork
3 garlic cloves
½ onion, cut in half
1 teaspoon salt
6 dried ancho chiles, seeds and membranes removed
8 dried guajillo chilies, seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 lb masa dough
5 tablespoons lard (or vegetable shortening for a vegetarian option)
Banana leaf, 1 large (plus more leaves to line steamer) – Frozen banana leaves are readily available at most Asian and Latin markets.

Equipment Needed

Large saucepan
Comal or iron skillet
Blender
Skillet
Pressure cooker or steamer

Instructions

Prepare the Pork: In a large saucepan, cover the pork with water. Add 1 garlic clove, 1 onion quarter, and ½ teaspoon salt. Bring the mixture to a boil, then cover and simmer until the pork is tender, about 45-60 minutes. Once cooked, remove the pork from the saucepan, reserving the stock. Shred the cooked pork with two forks and set aside.
Toast the Chiles: Heat a comal or iron skillet over medium heat. Place the dried ancho chiles and dried guajillo chilies in the hot skillet. Use a spatula to press them gently against the surface. Turn them frequently so that both sides begin to change color and become fragrant. This step should take approximately 1-2 minutes per side. Be careful not to burn the chiles, as this will impart a bitter flavor.
Soak the Chiles: Place the toasted chiles in a bowl. Cover them completely with warm water and allow them to soak for 20 minutes. This will rehydrate the chiles, making them easier to blend into a smooth purée.
Roast the Tomatoes: Meanwhile, place the tomatoes on a comal or griddle and grill until the skin is charred. For an alternative method, you can put the tomatoes in a baking pan lined with foil and broil them until the skin is blackened, turning once.
Peel and Purée the Tomatoes: Once the tomatoes have cooled slightly, peel off the charred skin. Purée the peeled tomatoes in a blender until smooth. Set aside.
Roast Aromatics: Roast the remaining onion quarter, 2 cloves garlic, marjoram, peppercorns, and cloves on the comal or in a dry skillet until fragrant and lightly browned.
Blend the Chile Sauce: Drain the soaked chiles, discarding the soaking water. Transfer the drained chiles to a blender. Add the roasted onion, garlic, marjoram, peppercorns, cloves, and 1 cup (8 fl oz/250 ml) of the reserved pork stock. Purée the mixture until completely smooth.
Sauté the Chile Sauce: Melt 1 tablespoon of the lard (or vegetable shortening) in a skillet over medium heat. Sauté the chile purée in the hot lard for 5 minutes, stirring constantly.
Combine the Sauce and Pork: Add the puréed tomatoes to the skillet with the chile sauce. Sauté for another 5 minutes, stirring continuously. Add the shredded pork to the sauce, stir well to combine, and cover the skillet. Lower the heat to low and cook for 10 minutes, allowing the flavors to meld.
Prepare the Banana Leaves: Hold the banana leaf directly over the heat of a stovetop burner for about 5 seconds on each side. This wilting process makes the banana leaves pliable and prevents them from tearing when folding the tamales. Cut the wilted banana leaf into approximately 5-inch (13 cm) squares.
Prepare the Masa: In a large bowl, knead the masa dough with 2 tablespoons (1 oz/30 g) of the lard for 5 minutes until the masa is soft and easy to work with.
Assemble the Tamales: Use the remaining lard to grease one side of each banana leaf square. Place a 3-inch (7.5-cm) square of masa on the greased side of the banana leaf. Top the masa with approximately 1 ½ tablespoons of the pork mixture.
Wrap the Tamales: Fold the opposite edges of the banana leaf toward the center, overlapping them slightly. Then, fold in the two outer edges to form a closed rectangle. To secure the tamales, tie them with narrow strips of banana leaf.
Steam the Tamales: Place 2 cups (16 fl oz/500 ml) water in a pressure cooker. Cover the steamer basket with a layer of flattened banana leaves. Add the wrapped tamales to the steamer basket, standing them upright. Cover the tamales with another layer of banana leaves. Place the lid on the pressure cooker and cook for 20 minutes. If you are using an ordinary steamer, follow the same procedure but use 4 cups (32 fl oz/1 L) water and cook for 1 hour. Ensure that the water doesn’t evaporate completely during the steaming process; replenish if necessary.
Serve: Carefully remove the tamales from the steamer. Serve them warm, unwrapped from their banana leaf coverings. They are delicious on their own or accompanied by frijoles refritos (refried beans).

Expert Tips & Tricks

Chile Preparation: For a milder flavor, remove more of the seeds and membranes from the chiles. For a spicier kick, leave some in.
Banana Leaf Substitute: If you can’t find banana leaves, you can use parchment paper, but the flavor will be slightly different.
Masa Consistency: If your masa is too dry, add a little pork stock or water until it reaches a soft, spreadable consistency.
Steaming: Don’t overcrowd the steamer. Steam the tamales in batches if necessary to ensure even cooking. A small coin placed at the bottom of your pot will rattle loudly if the water level is getting too low, reminding you to add more water.

Serving & Storage Suggestions

Serve these delightful tamales immediately while warm. The aroma of the banana leaves adds to the experience. Leftover tamales can be stored in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, steam the tamales until heated through. You can also microwave them, but steaming will preserve the texture better.

Nutritional Information

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	268 kcal	13%
Total Fat	16.6g	25%
Saturated Fat	5.8g	29%
Cholesterol	54.7mg	18%
Sodium	438.7mg	18%
Total Carbohydrate	12.2g	4%
Dietary Fiber	4.7g	18%
Sugars	1.5g	6%
Protein	18.8g	37%

Variations & Substitutions

Vegetarian Tamales: Substitute the pork with cooked mushrooms, zucchini, or other vegetables. Use vegetable broth instead of pork stock.
Spicy Tamales: Add dried chile de arbol to the chile sauce for extra heat.
Sweet Tamales: Add a little sugar and raisins to the masa for a sweet treat.
Chicken Tamales: Substitute the pork with shredded cooked chicken.

FAQs (Frequently Asked Questions)

Q: Can I make these tamales ahead of time?
A: Yes! The pork filling can be made a day in advance and stored in the refrigerator. You can also assemble the tamales and refrigerate them (uncooked) for up to 24 hours before steaming.

Q: How do I know when the tamales are done?
A: The tamales are done when the masa pulls away easily from the banana leaf. You can also insert a toothpick into the center of a tamale; if it comes out clean, they are ready.

Q: Can I use corn husks instead of banana leaves?
A: While traditionally these are wrapped in banana leaves, you can use corn husks if you prefer. The flavor will be slightly different, but they will still be delicious.

Q: What if I don’t have a pressure cooker?
A: You can use a regular steamer pot. Just make sure to use 4 cups of water and steam for 1 hour instead of 20 minutes in the pressure cooker. Check the water level periodically.

Q: Can I freeze cooked tamales?
A: Yes, you can freeze cooked tamales for up to 2 months. Wrap them individually in plastic wrap or foil to prevent freezer burn. Reheat by steaming or microwaving.

Final Thoughts

Making tamales wrapped in banana leaves is a labor of love, but the result is well worth the effort. Each bite is a taste of tradition, a connection to the vibrant culinary heritage of southern Mexico. Don’t be intimidated by the process – embrace it! Experiment with variations, share them with loved ones, and enjoy the journey of creating something truly special. I encourage you to try this recipe and share your feedback. Pair these tamales with a refreshing agua fresca or a cold Mexican beer for the perfect meal.

Tamales Wrapped in Banana Leaves Recipe