Steamed Corn and Pork Tamales Wrapped in Banana Leaves

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

Ingredients

• 3 cups masa harina
• 2 cups pork shoulder, cooked and shredded
• 2 cups chicken broth
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1 1/2 tsp salt
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1/2 cup tomato sauce
• 6 sheets banana leaves, softened and cut into 10x10 inch squares
• 1/2 tsp ground black pepper
• 1/2 tsp dried oregano

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.