Banana leaf tamales are a traditional Mexican steamed dumpling featuring a light, airy masa dough filled with tender chicken and melted pepper jack cheese. The banana leaves impart subtle flavor while steaming the tamales to fluffy perfection.
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Wash the banana leaves thoroughly. Trim the hard stem from the center of each leaf and cut them into rectangular pieces, about 8x10 inches.
Bring a large pot of water to a boil. Dip the banana leaf pieces into the boiling water for a few seconds to soften them and make them pliable. Set aside.
In a stand mixer, beat the lard until it is whipped and fluffy.
In the bowl of the stand mixer, combine the masa harina, baking powder, salt, and chicken bouillon powder.
Add the whipped lard to the dry ingredients and mix to combine.
With the mixer on low, add the red chili sauce (if using) and gradually pour in the warm chicken stock. Mix until a smooth, soft dough forms.
Cover the masa dough and let it rest for 15 minutes.
While the masa rests, prepare your steamer. Add water to a large pot, insert a steamer basket, and line the bottom of the basket with leftover scraps of banana leaves.
To assemble a tamal, take a piece of softened banana leaf and lay it with the smooth side up. Spread a layer of masa in the center, leaving a border around the edges.
Add a spoonful of your shredded chicken filling down the center of the masa, followed by a stick of pepper jack and a stick of Oaxaca cheese.
Fold the tamal by bringing the long sides of the banana leaf together, then fold the top and bottom ends down to create a neat package.
Place the folded tamales seam-side down in the prepared steamer pot, stacking them on top of each other.
Cover the tamales with more banana leaves and a clean kitchen towel to insulate them. Place the lid on the pot.
Bring the water to a boil, then reduce the heat to medium-low. Steam the tamales for 1 to 1.5 hours.
Turn off the heat and let the tamales sit in the pot to set for 10-15 minutes before serving.
To serve, unwrap the tamal and top with more chili sauce, crumbled cotija cheese, sliced green onions, and fresh cilantro.
Store cooled tamales in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat by steaming 15–20 minutes or microwaving with a damp paper towel.
steamer pot or large pot with steamer insert · stand mixer or electric hand mixer (for whipping lard and masa)
Yes. Freeze cooked tamales for up to 3 months in an airtight container. Reheat by steaming for 15–20 minutes or microwaving with a damp paper towel.
Corn husks are the traditional substitute; soak them in warm water for 30 minutes before using. Parchment paper works in a pinch but won't add the same subtle flavor.
The dough should be light and fluffy and float in cold water. Whip the lard and masa harina together for 5–8 minutes until it doubles in volume.
Yes, use equal parts shortening. Lard creates a more authentic, tender crumb, but shortening works and is a common swap.
Typically 45–60 minutes. They're done when the masa pulls cleanly away from the banana leaf and is no longer sticky.
