Corn and Amaranth Tamales Wrapped in Banana Leaves

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 recipe (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 rice, quinoa, or a quick salad. 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

1. 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.
2. 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.
3. 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.
4. Step 4: Spread about 1/3 cup of the masa dough evenly onto the center of each banana leaf square, flattening with your fingers.
5. 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.
6. Step 6: Fold the banana leaf over the filling to enclose the tamale completely, folding edges underneath to seal.
7. 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.
8. Step 8: Carefully unwrap the banana leaves and serve warm for a taste of ancient Andean flavors with a modern twist.