Name: Oaxacan Plantain Leaf Tamales with Spiced Pork
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 12 tamales (6 servings)
Cuisine: Mexican
Ingredients: 12 large plantain or banana leaves, cut into roughly 12 x 10 inch rectangles; Hot water, for soaking the leaves; Kitchen twine or thin plantain leaf strips, for tying; Extra leaves or a clean kitchen towel, for lining the steamer; 1.5 lb pork shoulder, trimmed and cut into 1-inch cubes; 3 dried pasilla or ancho chiles, stemmed and seeded; 1 medium white onion, quartered, plus 1/2 cup finely chopped; 4 garlic cloves, peeled; 2 tbsp vegetable oil; 1 tsp dried Mexican oregano; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper; 4 cups masa harina (instant corn flour for tamales); 1 cup pork lard or vegetable shortening, at room temperature; 2 tsp baking powder; 1 tsp kosher salt; 3 1/2 cups reserved warm pork broth (from cooking the pork)

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These traditional Oaxacan tamales are wrapped in softened plantain leaves rather than corn husks, giving them a distinctive earthy aroma and an extra-moist, tender texture. The masa is enriched with lard and seasoned pork broth, then wrapped around a rich filling of slow-cooked pork shoulder simmered in a smoky pasilla chile sauce.

Prep Time60 mins

Cook Time90 mins

Total Time150 mins

Servings6

Yield12 tamales (6 servings)

Nutrition Facts

Per serving (estimated)

560 kcalCalories
28 gFat
9 gSaturated Fat
52 gCarbs
6 gFiber
3 gSugar
26 gProtein
720 mgSodium
640 mgPotassium
120 mgCalcium
4 mgIron
5 mgVitamin C
85 mcgVitamin A

Ingredients

For the Plantain Leaves

12 large plantain or banana leaves, cut into roughly 12 x 10 inch rectangles
Hot water, for soaking the leaves
Kitchen twine or thin plantain leaf strips, for tying
Extra leaves or a clean kitchen towel, for lining the steamer

For the Pork Filling

1.5 lb pork shoulder, trimmed and cut into 1-inch cubes
3 dried pasilla or ancho chiles, stemmed and seeded
1 medium white onion, quartered, plus 1/2 cup finely chopped
4 garlic cloves, peeled
2 tbsp vegetable oil
1 tsp dried Mexican oregano
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper

For the Masa

4 cups masa harina (instant corn flour for tamales)
1 cup pork lard or vegetable shortening, at room temperature
2 tsp baking powder
1 tsp kosher salt
3 1/2 cups reserved warm pork broth (from cooking the pork)

Directions

Place the pork in a large pot, cover with water by 1 inch, add the quartered onion, 2 garlic cloves, and 1 tsp salt. Bring to a boil, reduce heat, and simmer covered for about 60 minutes until the pork is very tender. Reserve 3 1/2 cups of the broth and shred the pork into bite-sized pieces.
Meanwhile, toast the chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak them in hot water for 15 minutes, then drain. Blend the chiles with the remaining 2 garlic cloves, the chopped onion, oregano, cumin, cinnamon, and 1/2 cup of the reserved pork broth until smooth.
Heat the vegetable oil in a skillet over medium heat. Strain the chile sauce through a fine mesh sieve into the pan and cook for 6 to 8 minutes, stirring, until thickened and darkened. Stir in the shredded pork and season with salt and pepper to taste; set aside to cool.
Prepare the plantain leaves by briefly passing them over an open flame or hot burner to make them pliable, then soak them in hot water for 20 minutes. Pat dry and trim any stiff central ribs so they lay flat.
In a large mixing bowl, beat the lard with an electric mixer on medium speed for about 4 minutes until light and fluffy. Add the masa harina, baking powder, and salt, alternating with the warm pork broth, and beat for 8 to 10 minutes until the dough is smooth, soft, and slightly aerated. Test by dropping a small ball into cold water; it should float.
Lay a plantain leaf piece shiny side up on a work surface. Spread about 1/3 cup of masa in the center of the lower third, leaving a 1-inch border on the sides. Press to flatten into a 4 x 5 inch rectangle.
Spoon about 2 tablespoons of the pork filling down the center of the masa. Fold the two long sides of the leaf over the filling to overlap, then fold up the bottom and top ends to create a neat rectangular packet. Tie securely with twine or a strip of leaf. Repeat with remaining leaves and filling.
Set up a steamer basket over a large pot with about 2 inches of water, keeping the water below the tamales. Line the basket with extra leaves, then arrange the tamales standing on their folded ends, packed snugly so they hold their shape. Cover with a tight-fitting lid and steam over medium-low heat for 75 to 90 minutes, checking the water level occasionally.
The tamales are done when the masa pulls away cleanly from the leaf and feels firm to the touch. Let them rest in the covered steamer for 15 minutes before unwrapping. Serve hot with salsa verde or pickled jalapeños on the side.

Cook’s Notes

Banana leaves make an excellent substitute for plantain leaves and are easier to find in most U.S. supermarkets in the freezer or international aisle.
Always reserve the pork cooking broth for the masa; it adds depth and keeps the tamales incredibly moist during steaming.
If the masa feels dry after mixing, beat in additional warm broth 1 tablespoon at a time until it reaches a soft, spreadable consistency.
Plantain leaf tamales freeze beautifully for up to 3 months; re-steam directly from frozen for about 20 minutes.
Do not skip toasting the dried chiles; this step deepens their flavor and removes any raw, bitter notes.

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