Preparing Banana Leaves for Tamale Filling Deanna you might like to try this also

[Guest guest]

Since you are in the tamale mood here's an idea for Paul's masa. I have a

neighbor that has nice large organic banana leaves and I make them like this

too. My brother-in-law is from Yucatan and they cook with banana leaves quite a

bit.

 

 

Preparing Banana Leaves for Tamale Filling

 

Rinse 4 or 5 large banana leaves well; using scissors, cut out and toss center

rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove flame at

medium heat. Pass each leaf square quickly across burner a few times until

pliable; do not overheat or it will become brittle. Cut remaining 8 small

lettuce leaves crosswise into halves. Spread about 2 tablespoons dough into a

3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons of

your favorite tamale filling mixture, cover with 1/2 lettuce leaf. Fold sides,

then ends of banana leaf over filling to enclose, tie with string if needed.

Repeat to make 16 tamales.

Line large steamer basket with remaining 8 banana leaf squares. Stack tamales

in basket, folded sides down; cover with kitchen towel. Place steamer basket

over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle

simmering boil; steam tamales until dough is cooked through, about 50 minutes to

one hour. Transfer to serving bowl lined with large lettuce leaves; garnish

with chopped tomatoes, onion, cilantro, roasted garlic cloves, sliced olives.

Serve hot.