Vegetarian Banana Leaf Tamales



Tamales are a Latin American favorite, a delicious filling surrounded by corn meal dough, and steamed until cooked. Most tamales that we have the occasion to eat here in the US are wrapped in corn husks, the method typical of central and Northern Mexico. In the more tropical areas of Mexico and Central America, you’ll commonly find tamales wrapped in banana leaves or plantain leaves, which have their own unique and subtle flavor.

If you’ve never made tamales before, it’s a pretty long and involved process, which is why the making of them is so often a social event. Several dozens are made at a time, with the help of many hands. Tamales freeze well, so it makes sense to make more than you can eat at the time. The following process for making these wonderful banana leaf tamales was taught to me over several days by my good friend Arturo, who calls them “nacatamales”. I have since made them several times for our family with great results. This recipe is for a vegetarian filling, but you could also use a pulled pork or shredded chicken filling. The recipe makes about one dozen tamales; you can easily scale up the recipe. As Arturo says, !Delicioso!


Vegetarian Banana Leaf Tamales Recipe

Ingredients

  • 1 pound package of banana leaves, frozen or fresh (available at most Asian or Mexican markets)
  • 2 pounds of already prepared tamale masa, or 3 cups masa harina (masa flour NOT regular corn meal) Note that prepared masa often has lard in it, so if you are going vegetarian on this recipe consider making your own masa from scratch, or buying a vegetarian prepared masa.

Sauce Ingredients

  • 3 dried ancho chilies
  • 1 clove garlic
  • 2 whole cloves
  • 2 whole peppercorns
  • Salt
  • Olive oil

nacatamal-1.jpgnacatamal-2.jpg
Calabacitas (Mexican squash)

Filling Ingredients

  • Olive oil
  • 1 cup chopped carrots (about 1 1/2 carrots)
  • 1/2 cup chopped red onion (about 1/2 onion)
  • 3 large cloves garlic, peeled and chopped
  • 2 calabacitas (Mexican summer squash, can substitute zucchini), roughly chopped (1 1/2 cups)
  • 2 plum tomatoes, cored and chopped (about 1 cup)
  • 1 small bunch of spinach (about 15-20 leaves), rinsed, stems removed and discarded, chopped
  • Salt
  • 12 ounces Monterey Jack cheese, cut into 3" x 3/4" x 1/2" pieces

Special Equipment Needed

  • A large stockpot with a steamer rack


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