Name: Spicy Pork Tamales in Banana Leaves
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8 servings
Cuisine: Mexican cuisine
Ingredients: 2 lb pork shoulder (cut into large chunks); 4 pcs garlic cloves (peeled); 1 pcs onion (quartered); 1 tbsp salt; 4 cup water; 6 pcs ancho chiles (stems and seeds removed); 8 pcs guajillo chiles (stems and seeds removed); 3 pcs garlic cloves; 1 tsp cumin (ground); 0.5 tsp oregano (dried Mexican); 2 cup chicken broth; 4 cup masa harina; 3 cup chicken broth (warm, plus more if needed); 1 cup lard (or vegetable shortening, softened); 2 tsp baking powder; 1 tsp salt; 1 lb banana leaves (rinsed and cut into 8x8 inch squares)

Tamales

Prep: 60 min • Cook: 90 min. These savory and tender shredded pork tamales are simmered in a rich, spicy chili sauce, then lovingly steamed within fragrant banana leaves. This traditional Mexican dish offers an authentic aroma and flavor, perfect for special occasions or a delicious family meal, with the banana leaves imparting a subtle earthy note to the masa.

Preparation time: 1 hr
Cooking time: 1 hr 30 min
Total time: 2 hrs 30 min
Servings: 8
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

For the Pork Filling

2lb pork shoulder(cut into large chunks)
4 pcs garlic cloves(peeled)
1 pc onion(quartered)
1 tbsp salt
4 cup water

For the Chili Sauce

6 pcs ancho chiles(stems and seeds removed)
8 pcs guajillo chiles(stems and seeds removed)
3 pcs garlic cloves
1 tsp cumin(ground)
1/2 tsp oregano(dried Mexican)
2 cup chicken broth

For the Masa

4 cup masa harina
3 cup chicken broth(warm, plus more if needed)
1 cup lard(or vegetable shortening, softened)
2 tsp baking powder
1 tsp salt

Assembly

1lb banana leaves(rinsed and cut into 8x8 inch squares)

Instructions

Prepare the Pork Filling

Place pork shoulder, 4 garlic cloves, quartered onion, and 1 tbsp salt in a large pot. Cover with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 1-1.5 hours, or until pork is tender and easily shredded. Reserve 1 cup of cooking liquid.
Remove pork from the pot and shred it using two forks. Set aside.

Make the Chili Sauce

Toast ancho and guajillo chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them.
Soak the toasted chiles in hot water for 20-30 minutes until softened.
Drain the chiles and blend them with 3 garlic cloves, cumin, oregano, and 2 cups of chicken broth until smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids. Discard solids.
In a saucepan, combine the shredded pork with the strained chili sauce and the reserved 1 cup of pork cooking liquid. Simmer for 15-20 minutes, allowing the flavors to meld and the sauce to slightly thicken. Adjust salt to taste.

Prepare the Masa

In a large mixing bowl, beat the softened lard (or shortening) until light and fluffy, about 5 minutes.
In a separate bowl, combine masa harina, baking powder, and 1 tsp salt. Gradually add the masa mixture to the lard, alternating with warm chicken broth, mixing until a soft, spreadable dough forms. It should be light and fluffy. Test a small piece by dropping it into a cup of warm water; it should float if ready.

Assemble and Steam Tamales

Run banana leaf pieces over an open flame or briefly dip in hot water to soften and make them more pliable.
Lay a banana leaf square flat. Spread about 2-3 tablespoons of masa mixture evenly over the center of the leaf, leaving a border.
Place 1-2 tablespoons of the pork filling in the center of the masa.
Fold the sides of the banana leaf over the filling, then fold the top and bottom ends to create a neat packet. Repeat with remaining masa and filling.
Arrange the tamales vertically in a large steamer basket. Steam for 1.5 to 2 hours, or until the masa is firm and separates easily from the banana leaf. Replenish water in the steamer as needed.
Serve hot and unwrap at the table. Enjoy!

Nutrition

Servings: 8
Serving size (imperial): 8.8 oz

Nutrient	Per serving	Per 100 g	Total (8 servings)
Calories	550.5 kcal	220.2 kcal	4,404 kcal
Protein	25.2 g	10.1 g	201.6 g
Fat	30.8 g	12.3 g	246.4 g
Carbs	45.1 g	18 g	360.8 g

Tips

To ensure your banana leaves are pliable and don't crack, gently pass them over an open flame or dip them in hot water until softened.
For perfectly fluffy masa, make sure the lard is beaten until very light and airy before incorporating with the dry ingredients and broth.
Serve these spicy pork tamales with a side of pickled red onions or a fresh salsa verde for an extra burst of flavor.

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Ingredients

For the Pork Filling

2lb pork shoulder(cut into large chunks)
4 pcs garlic cloves(peeled)
1 pc onion(quartered)
1 tbsp salt
4 cup water

For the Chili Sauce

6 pcs ancho chiles(stems and seeds removed)
8 pcs guajillo chiles(stems and seeds removed)
3 pcs garlic cloves
1 tsp cumin(ground)
1/2 tsp oregano(dried Mexican)
2 cup chicken broth

For the Masa

4 cup masa harina
3 cup chicken broth(warm, plus more if needed)
1 cup lard(or vegetable shortening, softened)
2 tsp baking powder
1 tsp salt

Assembly

1lb banana leaves(rinsed and cut into 8x8 inch squares)

Instructions

Prepare the Pork Filling

Place pork shoulder, 4 garlic cloves, quartered onion, and 1 tbsp salt in a large pot. Cover with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 1-1.5 hours, or until pork is tender and easily shredded. Reserve 1 cup of cooking liquid.
Remove pork from the pot and shred it using two forks. Set aside.

Make the Chili Sauce

Toast ancho and guajillo chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them.
Soak the toasted chiles in hot water for 20-30 minutes until softened.
Drain the chiles and blend them with 3 garlic cloves, cumin, oregano, and 2 cups of chicken broth until smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids. Discard solids.
In a saucepan, combine the shredded pork with the strained chili sauce and the reserved 1 cup of pork cooking liquid. Simmer for 15-20 minutes, allowing the flavors to meld and the sauce to slightly thicken. Adjust salt to taste.

Prepare the Masa

In a large mixing bowl, beat the softened lard (or shortening) until light and fluffy, about 5 minutes.
In a separate bowl, combine masa harina, baking powder, and 1 tsp salt. Gradually add the masa mixture to the lard, alternating with warm chicken broth, mixing until a soft, spreadable dough forms. It should be light and fluffy. Test a small piece by dropping it into a cup of warm water; it should float if ready.

Assemble and Steam Tamales

Run banana leaf pieces over an open flame or briefly dip in hot water to soften and make them more pliable.
Lay a banana leaf square flat. Spread about 2-3 tablespoons of masa mixture evenly over the center of the leaf, leaving a border.
Place 1-2 tablespoons of the pork filling in the center of the masa.
Fold the sides of the banana leaf over the filling, then fold the top and bottom ends to create a neat packet. Repeat with remaining masa and filling.
Arrange the tamales vertically in a large steamer basket. Steam for 1.5 to 2 hours, or until the masa is firm and separates easily from the banana leaf. Replenish water in the steamer as needed.
Serve hot and unwrap at the table. Enjoy!

Nutrient

Per serving

Per 100 g

Total (8 servings)

Calories

550.5 kcal

220.2 kcal

4,404 kcal

Protein

25.2 g

10.1 g

201.6 g

Fat

30.8 g

12.3 g

246.4 g

Carbs

45.1 g

18 g

360.8 g

Tips

To ensure your banana leaves are pliable and don't crack, gently pass them over an open flame or dip them in hot water until softened.

For perfectly fluffy masa, make sure the lard is beaten until very light and airy before incorporating with the dry ingredients and broth.

Serve these spicy pork tamales with a side of pickled red onions or a fresh salsa verde for an extra burst of flavor.