Spicy Pork Tamales in Banana Leaves
Spicy Pork Tamales in Banana Leaves
Classic DishTamales
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
Instructions
Prepare the Pork Filling
- 1Place 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.
- 2Remove pork from the pot and shred it using two forks. Set aside.
Make the Chili Sauce
- 1Toast 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.
- 2Soak the toasted chiles in hot water for 20-30 minutes until softened.
- 3Drain 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.
- 4In 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
- 1In a large mixing bowl, beat the softened lard (or shortening) until light and fluffy, about 5 minutes.
- 2In 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
- 1Run banana leaf pieces over an open flame or briefly dip in hot water to soften and make them more pliable.
- 2Lay a banana leaf square flat. Spread about 2-3 tablespoons of masa mixture evenly over the center of the leaf, leaving a border.
- 3Place 1-2 tablespoons of the pork filling in the center of the masa.
- 4Fold 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.
- 5Arrange 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.
- 6Serve hot and unwrap at the table. Enjoy!
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 31 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 31 g |
| Carbs | 45 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.
