How to Make Tamales With Banana Leaves

A staple of Latin American cuisine, the tamale is one of the region's oldest dishes, predating the arrival of European settlers. Ingredients vary by location, but typically include a starchy dough known as "masa" and sometimes additional meats or vegetables, which are then wrapped in leaves and steamed. Common base ingredients for masa include corn, plantains, taro root and yuca (cassava). While Mexican corn husk tamales are arguably better known in the United States, some Central American and Caribbean cuisines prepare the dish with toasted banana leaves.

Things You'll Need

Banana leaves (fresh or frozen), 10 to 15
Masa
Cooking twine
Kitchen knife

Scissors
Paper towels
Large pot
Steamer basket

Instructions

Prepare your masa from ingredients that suit your taste. Be sure to use a recipe that will produce enough masa for at least 10 tamales.
Trim the banana leaves into 12 x 12-inch squares, removing the hard edges. Rinse the leaves in cold water and pat them dry with paper towels.
Warm each leaf individually in a skillet over medium-high heat for 20 seconds per side. Stack the toasted leaves on a plate or cutting board.
Spoon about 1/2 cup of masa onto the center of each leaf, then spread the masa into a square. Leave at least four inches of space between the masa and the edges of the leaf. Fold two sides over the masa, forming a rectangle. While holding the two sides down, fold the two protruding sides over to create a neat square. Tie the square closed with cooking twine.
Place the pot on the stove and fill it with one inch of water. Put a steamer in the pot, then stack the tamales on the steamer, arranging them like shingles on a roof. Bring the water to a boil, then cover and steam at medium-low to medium heat for roughly one hour. A thoroughly cooked tamale should be firm.

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