Oaxacan Corn Tamales Wrapped in Banana Leaves
Traditional Oaxacan tamales made with fresh corn masa, wrapped in fragrant banana leaves, and steamed to tender perfection. This Mexican-inspired quick recipe, ready in about 115 minutes, pairs fresh corn kernels, masa harina, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, 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
- 3 cups (about 5-6 ears) fresh corn kernels
- 2 cups masa harina
- 1 tsp baking powder
- 1 1/2 tsp salt
- 1/2 cup vegetable shortening or lard
- 1 tbsp sugar
- 8-10 pieces banana leaves, cleaned and cut into 8x10 inch squares
- 1 cup hot water
- 8-10 soaked in warm water corn husks (optional, for tying)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Blend 3 cups fresh corn kernels with 1 cup hot water in a food processor until coarsely pureed, about 30 seconds, leaving some texture.
- Step 2: In a large bowl, combine 2 cups masa harina, 1 tsp baking powder, 1 1/2 tsp salt, and 1 tbsp sugar. Add 1/2 cup vegetable shortening or lard and mix with your hands or a mixer until mixture resembles coarse crumbs.
- Step 3: Gradually add the pureed corn mixture to the masa harina mixture, kneading until you get a soft, spreadable dough.
- Step 4: Prepare banana leaves by passing them quickly over an open flame or hot skillet to make them pliable.
- Step 5: Spread about 1/3 cup of the corn masa dough evenly onto the center of each banana leaf square, spreading into a 5x6 inch rectangle.
- Step 6: Fold the banana leaf over the masa to form a packet, folding the sides tightly. Secure with soaked corn husks if available by tying around the packet.
- Step 7: Arrange the wrapped tamales upright in a steamer basket over boiling water. Cover and steam for 1 to 1 1/4 hours, checking water level occasionally.
- Step 8: Remove tamales carefully from the steamer and let rest for 10 minutes before unwrapping and serving warm with salsa or mole.
Frequently asked questions
How long does Oaxacan Corn Tamales Wrapped in Banana Leaves take to make?
Total time is about 115 minutes (40 min prep + 75 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 Oaxacan Corn 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 fresh corn kernels from drying out.
Can I substitute ingredients in Oaxacan Corn 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 Oaxacan Corn Tamales Wrapped in Banana Leaves for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.
What goes well with Oaxacan Corn Tamales Wrapped in Banana Leaves?
Mexican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
