TAMALES IN BANANA LEAVES
(8 servings)

A dish of Tamales in Banana Leaves

FILLING

1 pound boneless pork or chicken
2 onions
2 garlic cloves
Salt
1 tablespoon corn oil or lard
2 cups pureed tomatoes, drained
3 tablespoons chopped cilantro

TAMALES

1 pound masa harina
1/2 cup lard
Salt
3 large banana (or plantain) leaves

Place the meat in water to cover, with 1 onion cut in half, 1 garlic clove, and salt to taste. Cook slowly until very tender. Let cool, drain, and shred the meat with two forks.

Heat the oil in a large saucepan. Saute 1 finely chopped onion and 1 minced garlic clove until translucent. Add the meat and saute for 2 minutes. Add the tomatoes, cilantro, and salt to taste. Simmer for about 10 minutes, until the tomato is well cooked and thickened.

To make the tamales, set aside 2 tablespoons of the lard. Beat the masa harina with the remaining lard and salt to taste for about 5 minutes, until the mixture is spongy.

Hold the banana leaves over an open flame for a few seconds until they soften and become pliable. Cut 1 large leaf into 6-inch squares. Grease. the outside surface of the squares with the reserved lard. Place a portion of masa on each square and top with 1-1/2 tablespoons of the filling. Fold the edges of the squares toward the center, enclosing the filling and making a tightly wrapped rectangular package. If you like, tie each one with a strip of leaf.

Place a layer of leaves in the bottom of a tamalera or large steamer. Cover the leaves with water. Arrange the tamales in the tamalera or steamer, cover, and steam for 1 hour, until cooked through.
 

Go to Next Page