Steamed Corn and Pork Tamales Wrapped in Banana Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn dough filled with savory pork and wrapped in fragrant banana leaves, steamed to tender perfection. This latin american-inspired pork ready in about 90 minutes pairs masa harina, pork shoulder, cooked and shredded, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 30 min Cook: 60 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves; sauté for 3 minutes until translucent.
  2. Step 2: Stir in 1/2 cup tomato sauce, 1/2 tsp dried oregano, 1/2 tsp black pepper, and 2 cups shredded cooked pork. Cook for 5 minutes until flavors meld, then set aside.
  3. Step 3: In a large mixing bowl, combine 3 cups masa harina, 1 tsp baking powder, and 1 1/2 tsp salt. Gradually mix in 1/2 cup vegetable oil and 2 cups chicken broth, kneading into a soft dough.
  4. Step 4: Lay out 6 softened banana leaf squares. Spread about 1/2 cup masa dough onto each leaf, forming a rectangle about 5x4 inches.
  5. Step 5: Spoon 1/4 cup of the pork filling onto the center of each dough rectangle, then fold the banana leaf over the filling, tucking in the edges to seal.
  6. Step 6: Arrange the tamales in a large steamer basket, steam over boiling water for 60 minutes, checking periodically to add water and maintain steam.
  7. Step 7: Carefully remove tamales from the steamer, let cool slightly, then unwrap and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Steamed Corn and Pork 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 Steamed Corn and Pork 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 masa harina from drying out.

Can I substitute ingredients in Steamed Corn and Pork 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 Steamed Corn and Pork 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.

What goes well with Steamed Corn and Pork Tamales Wrapped in Banana Leaves?

Latin American pork 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.

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