Memories of Oaxaca: Banana Leaf Tamale
Silky, smooth corn dough filled with traditional stew and wrapped in a banana leaf for a unique, smoky flavor.
150 min
Medium
Mexicana
6 servings
The story behind
If I close my eyes, I can still smell the steam coming off my aunt's pot every time she made tamales in Oaxaca. She used to say that the banana leaf isn't just a wrapper; it's the soul of the tamale because it gives it that earthy, fresh taste that corn husks just can't match. I remember helping her pass the leaves over the fire to soften them—it was our time to catch up on everything. To me, an Oaxacan tamale is the breakfast of champions, especially on a lazy Sunday, paired with a frothy hot chocolate or a warm 'café de olla.' It's a little piece of tradition that feeds your soul before it even hits your stomach.
Instructions
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1Whip the lard in a large bowl until it's white and airy, almost like whipped cream.
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2Slowly add the corn dough and the broth, alternating between them, and keep beating until the mixture is light. Pro tip: if a small ball of dough floats in a glass of water, it's ready.
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3Clean the banana leaves and quickly pass them over a gas flame until they change color and become flexible.
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4Cut the leaves into rectangles and spread a thin layer of dough in the center. Place a generous spoonful of meat with mole or sauce in the middle.
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5Carefully fold the leaf to close the tamale, forming a well-sealed rectangular pouch.
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6Place the tamales in a steamer over boiling water. Cover tightly and steam for about an hour and a half.
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7Let them rest for 10 minutes away from the heat before opening. Serve with lots of love!
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