Banana Leaf Wrapped Tamales

Total Time: 2 hours
Serves: 15 - 20 Tamales
Banana Leaf Wrapped Tamales
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  • 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


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