Banana Leaf Wrapped Tamales
- 2 Packs of banana leaves
- 3 lbs. Northgate™ Masa Preparada
- 1 teaspoon salt
- 2 tbsp. olive oil
- 1 medium white onion, sliced
- 1 can (12 oz) sliced jalapeño chilis, rinsed and drained
- 1 lb. Los Altos® Oaxaca cheese, cut into 3x1/4-inch strips
- Pull 1/4-inch strings from reserved banana leaves to wrap tamales, or use twine; set aside.
- Cover banana leaves (including pulled strings) with warm water and let stand until pliable, at least 15 minutes.
- In a 10-inch skillet, heat oil over medium-high heat until hot.
- Cook and stir onion in oil 2 to 3 minutes or until tender (add Salt).
- Stir in chiles; cook 1 to 2 minutes or until hot.
- Clean and dry the banana leaf.
- Cut the leaves into squares.
- Place 3 tablespoonfuls Northgate Masa on each banana leaf; slightly spread out, making an indentation in the center with the back of spoon.
- Place 1 to 2 strips cheese, onion and chile on center of dough; fold dough around fi lling.
- We fold all four sides of the banana leaf to make square, flatter tamales.
- Secure the tamales with string. In a 16 quart Gonzalez® Tamale Steamer, pour boiling water till it almost touches the rack.
- (Water should not touch tamales when they are added.)
- Place 6 empty banana leaves on top of rack. Stand tamales inside the steamer, leaning against sides all around.
- Cover; reduce heat to medium.
- Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm.
- Add more water if needed during cooking time.
- Let stand uncovered 10 to 15 minutes.
- Carefully unfold each tamale by removing the string and opening the leaf.