Cochinita Pibil Banana Leaf Tamales

Name: Cochinita Pibil Banana Leaf Tamales
Prep time: 110 min
Cook time: 60 min
Yield: 8
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Did you know there are over 4000 types of tamales in Mexico? Some of the most popular ones are those wrapped in banana leaves, which can be stuffed with a wide variety of ingredients. If you have not tried banana leaf tamales, prepare this cochinita pibil banana leaf tamales featuring chipilín, a kind of herb with a strong flavor that combines perfectly with the tender slow-roasted pork that is a traditional Yucatecan dish.

Reviewed by Editorial Team of Kiwilimón

Published: 04-07-2018

Preparation

50 mins

Low

Heat a griddle over high heat. Roast banana leaves until they turn color and turn more flexible. Remove and set aside. Heat a skillet over medium heat with lard. Cook cochinita pibil with orange juice and achiote. Season and set aside. For the tamal dough: In a bowl, mix lard, salt, masa dough, dry chipilín leaves, and chicken broth until a soft and spreadable mixture is obtained. On a chopping board, place one banana leaf rectangle. Spread a bit of dough. Place two tablespoons of cochinita pibil at the center. Cover with a bit more tamal dough. Wrap the tamal. Tie with a banana leaf strip. Heat a tamalera with a bit of water. Place a rack. Arrange tamales. Cook covered for 50 minutes or until the dough comes off easily from the leaf. Let rest 15 minutes away from the heat. For the pickled onions: In a bowl mix red onion, Habanero chile, white vinegar, lime juice, oregano, and salt. Marinate until onion softens. Serve cochinita pibil tamales on banana leaves with pickled red onions.