Tamales, a traditional dish originating from Mesoamerica, are typically made with corn dough and various fillings, wrapped in corn husks or banana leaves. While corn husks are the more common wrapping material, banana leaves impart a unique flavor and texture to tamales, making them a popular choice in certain regions.
Central American Tamales
In Central America, particularly in countries like Nicaragua, Honduras, and El Salvador, banana leaf-wrapped tamales are widely enjoyed. These tamales, often referred to as nacatamales, are characterized by their large size and complex fillings. The masa, or corn dough, is typically seasoned with achiote, a natural red coloring agent, and lard. The fillings vary depending on the region but commonly include pork, potatoes, tomatoes, bell peppers, olives, and spices.
Southern Mexican Tamales
In the southern regions of Mexico, such as Chiapas and Oaxaca, banana leaf-wrapped tamales are also prevalent. These tamales are known for their distinct flavors and often incorporate indigenous ingredients. The masa may be made with blue corn or flavored with herbs and spices. Fillings can range from traditional meats like pork or chicken to more unique options like iguana or fish.
Other Cultures
Beyond Central America and southern Mexico, banana leaf-wrapped tamales can also be found in other cultures. In the Philippines, for instance, banana leaves are used to wrap a dish called suman, a sweet sticky rice delicacy. In parts of Southeast Asia, banana leaves are employed for steaming various dishes, including rice and savory fillings.
Advantages of Using Banana Leaves
Banana leaves offer several advantages as a wrapping material for tamales:
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Imparts Flavor: Banana leaves impart a subtle, earthy flavor to the tamales during the steaming process.
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Preserves Moisture: The thick and waxy nature of banana leaves helps retain moisture, resulting in tender and juicy tamales.
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Adds Aroma: As the banana leaves heat up, they release a pleasant aroma that enhances the overall appeal of the tamales.
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Biodegradable: Banana leaves are biodegradable, making them an environmentally friendly alternative to plastic or aluminum foil.
The use of banana leaves for tamales is a culinary tradition that spans various cultures, particularly in Central America and southern Mexico. These leaves provide a unique flavor, preserve moisture, and add aroma to the tamales, making them a preferred choice in these regions. Whether it’s the elaborate nacatamales of Nicaragua or the flavorful tamales of Oaxaca, banana leaf-wrapped tamales offer a delightful culinary experience that showcases the rich cultural heritage of Mesoamerica.
In the U. S. Typically, when we think of Mexican tamales, we picture them wrapped in a cork husk. However, tamales wrapped in banana leaves are also highly popular in the country’s southern and coastal regions, such as Veracruz, Oaxaca, and Chiapas. This also applies to nations in Central America, where the word “tamal” typically connotes a tamal wrapped in a banana leaf. This is largely because there are a lot of banana trees in these areas.
This is most likely the reason BL wrapped tamales in this instance (and most likely in the U S. ) have developed with the help of foil; the foil provides the tamal with its last layer of protection and shape, allowing a ripped or smaller leaf to still be useful. I made the decision early on that Proyecto Tamal would not employ foil. We produced thousands of tamales, and if there was any way we could have avoided it, I couldn’t bring myself to produce thousands of useless foil pieces. As a result, making our banana leaf tamales would cost more and be less attractive due to the scarcity of an abundant fresh supply.
We had access to fresh banana leaves from Ian Brendel of Lancaster’s Green Meadow Farm for a week. That was a lot of fun, but naturally he did not have the volume to meet our needs for the duration of the project. These leaves originated from a plant he has had in his greenhouse for more than 20 years!
Why Use Banana Leaves For Tamales?
The primary motivation behind the use of banana leaves in tamales is merely one of availability. Banana leaves are more common in Southern Mexico, Central America, and South America than corn husks, which are more widely available in Northern Mexico. In addition, they give the tamales a seductive, slightly sweet taste.
They are usually found in the produce section of Latin grocery stores or Mexican markets, either frozen next to the frozen fruits and vegetables or packaged in whole fresh banana leaves.
For directions on how to prepare them to make the tamales, continue reading. Just so you know, you can also blanch them for a short while in boiling water rather than heating them over an open flame if you don’t have a gas stove.
- Banana leaves thawed if frozen
- Whole chicken
- White onion
- Ripe tomatoes either plum tomatoes or Roma tomatoes will work
- Canela aka Ceylon cinnamon stick. These are softer, more aromatic cinnamon sticks.
- Kosher salt
- Black peppercorns
- Dried New Mexico chiles or dried Guajillo chiles
- Garlic
- Dried oregano
- Fresh cilantro
- Fresh masa quebrada at room temperature. This is not masa harina, which is corn flour; this is fresh masa.
- Fats like butter, vegetable oil, lard from pork, or olive oil
- Baking powder to make the masa extra fluffy
Chicken Mole Tamales Recipe | How To Use Banana Leaves For Tamales
FAQ
What culture uses banana leaves?
Who makes tamales with banana leaf?
Why are some tamales wrapped in banana leaves?
What’s the difference between Mexican and Cuban tamales?
Are banana leaves good for tamales?
There are several benefits associated with using banana leaves when making tamales: Flavor: As mentioned earlier, these tropical greens add their unique flavor during cooking. Moisture: Because of their sizeable area coverage per leaf, they keep moisture within your tamale fillings allowing your meats/vegetables to stay juicy.
How to make banana tamales?
Cut the banana leaves into rectangles of about 9 inches wide. Place them one with one over the stove top flame in a steady and fast movement, they will change to a glossy color and become pliable. Rinse with warm water and dry well with a kitchen towel. Assembling the tamales:
Are banana leaf tamales made from corn husks?
JALAPEÑO Tamales throughout Oaxaca and Southern Mexico are wrapped in banana leaves instead of corn husks. Learn how to make this banana leaf tamales recipe stuffed with delicate masa and tender chicken in a lightly-spiced red chile salsa. Today we’re giving corn husks a rest and making a sublime banana leaf tamales recipe.
Where can I find banana tamales?
Aside from that they impart a sultry, slightly sweet flavor to the tamales. You can find them in most Latin grocery stores or Mexican markets either in the produce section sold in packages of whole fresh banana leaves or frozen next to the frozen fruits and vegetables.