Banana Leaf Wrapped Tamale Recipe
served with rice and beans, & roasted tomato salsa
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Ingredients
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Tamale Dough
Filling
Banana Leaves
Roasted Tomato Salsa
Rice and Beans
Method
Prepare the Tamale Dough
- 1
Make the Dough
In a large mixing bowl, combine masa harina, baking powder, and salt. In another bowl, cream the vegetable shortening until fluffy, then add the masa harina mixture gradually, alternating with vegetable broth until a soft dough forms.
Prepare the Filling
- 2
Mix Filling Ingredients
In a separate bowl, combine shredded chicken (or beans), corn, cilantro, onions, chili powder, and salt. Mix well and set aside.
Assemble the Tamales
- 3
Wrap the Tamales
Soften banana leaves over an open flame or in hot water for a few minutes. Cut into squares. Place a scoop of tamale dough on a banana leaf square, add a spoonful of filling, and fold the leaf to wrap it securely. Tie with kitchen twine if necessary.
Cook the Tamales
- 4
Steam the Tamales
Place the wrapped tamales upright in a steamer pot, ensuring they are not overcrowded. Steam for about 1 to 1.5 hours or until the dough is firm and pulls away easily from the leaf.
Make the Roasted Tomato Salsa
- 5
Roast Ingredients
Preheat the oven to 400°F (200°C). Place tomatoes, onion, and garlic on a baking sheet and roast for 20-25 minutes until charred. Blend with lime juice and salt to taste.
Prepare Rice and Beans
- 6
Cook Rice and Beans
In a pot, combine white rice, black beans, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked and water is absorbed.
