Corn and Amaranth Tamales Wrapped in Banana Leaves
Steamed tamales made from corn masa enriched with protein-rich amaranth, wrapped in fragrant banana leaves for a traditional Andean-inspired treat. This latin american-inspired vegetarian (gluten free) ready in about 90 minutes pairs dried corn masa harina, amaranth flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups dried corn masa harina
- 1/2 cup amaranth flour
- 1 tsp baking powder
- 1 1/2 cups, warm vegetable broth
- 1/3 cup vegetable oil
- 1 tsp salt
- 6 large sheets, cleaned and softened banana leaves
- 1 cup, optional filling black beans cooked
- 1/4 cup, optional sliced fresh ají peppers
- 1/2 cup grated, optional cheese
Instructions
- Step 1: In a large bowl, combine 2 cups dried corn masa harina, 1/2 cup amaranth flour, 1 tsp baking powder, and 1 tsp salt. Mix well.
- Step 2: Slowly add 1 1/2 cups warm vegetable broth and 1/3 cup vegetable oil to the dry ingredients, mixing with your hands until a soft dough forms that holds together but is not sticky.
- Step 3: Cut 6 large banana leaves into 8x8 inch squares and soften them by briefly passing over an open flame or dipping in hot water, then pat dry.
- Step 4: Spread about 1/3 cup of the masa dough evenly onto the center of each banana leaf square, flattening with your fingers.
- Step 5: If desired, add a spoonful of 1 cup cooked black beans, 1/4 cup sliced ají peppers, and/or 1/2 cup grated cheese onto the center of the dough.
- Step 6: Fold the banana leaf over the filling to enclose the tamale completely, folding edges underneath to seal.
- Step 7: Arrange tamales in a steamer basket over boiling water, cover, and steam for 1 hour until the masa is firm and cooked through.
- Step 8: Carefully unwrap the banana leaves and serve warm for a taste of ancient Andean flavors with a modern twist.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Corn and Amaranth Tamales Wrapped in Banana Leaves take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Corn and Amaranth Tamales Wrapped in Banana Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried corn masa harina from drying out.
Can I substitute ingredients in Corn and Amaranth Tamales Wrapped in Banana Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn and Amaranth Tamales Wrapped in Banana Leaves for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Corn and Amaranth Tamales Wrapped in Banana Leaves gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
