Delicious Pork Tamales Wrapped in Banana Leaves
Indulge in the rich and savory flavors of these Pork Tamales in Banana Leaves, inspired by traditional Honduran cuisine. This recipe brings together tender pork shoulder simmered in a vibrant tomatillo and chile sauce, all enveloped in soft masa harina dough. The unique use of banana leaves adds an aromatic touch, imbuing the tamales with a subtle earthiness that enhances the overall flavor. Perfect for gatherings or to freeze for future meals, these tamales are a delicious way to enjoy a taste of Latin America right in your home. Enjoy them with fresh tomato wedges for a vibrant and refreshing contrast.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Boneless pork shoulder
1 lb (cut into 1/2-inch cubes)
Water
3 cups
White onion
1 (small, halved)
Garlic cloves
2
Fresh tomatillo
1 lb (husks removed)
Boiling water
(for cooking tomatillos)
Fresh poblano chiles
3 (roasted, peeled, seeded, and de-veined)
Romaine lettuce leaves
10 (small)
Fresh cilantro
3 sprigs
Chopped white onions
3 tablespoons
Lard or vegetable shortening
7.5 tablespoons (at room temperature)
Masa harina
2 cups
Salt
1.5 teaspoons
Baking powder
1.5 teaspoons
Banana leaves
4-5
Tomatoes
(cut into wedges for serving)
Instructions
1
1. In a medium saucepan, combine the pork, 3 cups of water, halved onion, and 1 garlic clove. Bring to a boil over medium heat, then reduce the heat to low. Simmer partially covered until the pork is fork-tender, about 20 to 30 minutes. Drain the pork, reserving 1.5 cups of the broth.
2
2. In a separate saucepan, add tomatillos and cover with boiling water. Simmer for 8 to 10 minutes or until fork-tender, then drain.
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3. Place the drained tomatillos, roasted poblano chiles, 2 small lettuce leaves, cilantro, the remaining clove of garlic, and 3 tablespoons of chopped onion in a blender. Blend until smooth and set aside.
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4. In a 4-quart saucepan, heat 2 tablespoons of lard or vegetable shortening over medium heat. Once hot, add the tomatillo mixture and cook for 3 to 4 minutes, stirring continuously. Incorporate the cooked pork and let it simmer for an additional 20 to 30 minutes until very tender, stirring occasionally.
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5. In a medium bowl, combine masa harina, salt, and baking powder. In a large mixing bowl, beat the remaining 5.5 tablespoons of lard until light and fluffy, about 5 to 10 minutes. Gradually add the masa mixture, about 1/4 cup at a time, blending thoroughly after each addition.
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6. Heat the reserved pork broth until warm. Gradually beat it into the masa mixture until a soft, moist dough forms.
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7. Rinse banana leaves thoroughly. Using scissors, trim and discard the central rib, then cut the leaves into 24 squares, approximately 8 inches each. Heat each square quickly over a medium stovetop burner until pliable, ensuring not to overheat.
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8. Take one square of banana leaf and spread about 2 tablespoons of the masa dough in the center, followed by about 2 tablespoons of pork mixture, topped with half a lettuce leaf. Fold the leaf over the filling to enclose it, then repeat this process for all 16 tamales.
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9. Line a large steamer basket with the remaining banana leaf squares. Place the tamales in the basket, folded sides down, and cover with a kitchen towel. Set the basket over 3 to 4 inches of boiling water and cover it with a lid.
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10. Adjust the heat to maintain a gentle boil and steam the tamales for approximately 1 hour, or until the dough is fully cooked and firm.
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11. Once cooked, transfer the tamales to a serving bowl lined with large lettuce leaves. Garnish with fresh tomato wedges and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these tamales?
The recipe uses 1 pound of boneless pork shoulder, cut into 1/2-inch cubes.
How do I prepare the pork for the filling?
Simmer the pork in 3 cups of water with a halved onion and garlic for 20 to 30 minutes until fork-tender.
Should I keep the pork cooking liquid?
Yes, you should reserve 1.5 cups of the pork broth to use later in the masa dough.
How are the tomatillos prepared?
Husks are removed, then they are simmered in boiling water for 8 to 10 minutes until tender.
What goes into the blender for the green sauce?
The blender mixture includes cooked tomatillos, roasted poblano chiles, lettuce leaves, cilantro, garlic, and chopped onion.
How long should the sauce cook before adding the pork?
Heat lard or shortening and cook the blended tomatillo mixture for 3 to 4 minutes before adding the pork.
How long do the pork and sauce simmer together?
They should simmer together for 20 to 30 minutes until the meat is very tender.
What fats can be used for the masa?
The recipe allows for either lard or vegetable shortening at room temperature.
How long should I beat the lard for the dough?
Beat the lard for 5 to 10 minutes until it is light and fluffy.
What are the dry ingredients for the masa?
The dry ingredients are 2 cups of masa harina, 1.5 teaspoons of salt, and 1.5 teaspoons of baking powder.
How do I incorporate the masa harina into the lard?
Gradually add the masa mixture to the whipped lard about 1/4 cup at a time, blending thoroughly.
What gives the masa its moist consistency?
The warm reserved pork broth is gradually beaten into the mixture to form a soft, moist dough.
How do I prepare the banana leaves?
Rinse them, trim the central rib, cut into 8-inch squares, and heat over a burner until pliable.
Why do I need to heat the banana leaves?
Heating the leaves over a burner makes them pliable so they can be folded without breaking.
How much masa goes into each tamale?
Each tamale uses approximately 2 tablespoons of masa dough.
How much pork filling is used per tamale?
Each tamale is filled with about 2 tablespoons of the pork mixture.
What else is added inside the leaf besides masa and pork?
A half of a small romaine lettuce leaf is added to the filling before folding.
How many tamales does this recipe produce?
The assembly instructions result in approximately 16 tamales.
How should the steamer basket be prepared?
Line the steamer basket with the remaining banana leaf squares before adding the tamales.
How are the tamales placed in the steamer?
Place them in the basket with the folded sides facing down.
What is the purpose of the kitchen towel in the steamer?
A kitchen towel is placed over the tamales under the lid to help manage the steam.
How long do the tamales need to steam?
Steam the tamales for approximately 1 hour.
How much water should be in the steamer?
The steamer should have 3 to 4 inches of boiling water.
How do I know the tamales are finished?
They are done when the dough is fully cooked and feels firm.
What is the suggested garnish for serving?
Garnish the tamales with fresh tomato wedges and serve them hot.
Can I freeze these tamales?
Yes, they are described as perfect for freezing for future meals.
What type of chiles are used in the sauce?
The recipe calls for 3 fresh poblano chiles that are roasted, peeled, seeded, and de-veined.
What kind of onion is used in the pork boiling step?
A small white onion, halved, is used for simmering the pork.
What is the flavor profile of the banana leaves?
Banana leaves add an aromatic touch and a subtle earthiness to the tamales.
Is there baking powder in the masa?
Yes, 1.5 teaspoons of baking powder are used to help the dough texture.