Steamed Salvadoran Tamales Wrapped in Plantain Leaves

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Traditional Salvadoran tamales made with corn masa and savory pork filling, wrapped in fragrant plantain leaves and steamed to tender perfection. This Latin American-inspired comfort-food recipe, ready in about 105 minutes, pairs dried corn masa harina, chicken broth, lard or vegetable shortening for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 dried corn masa harina
• 2 1/2 cups, warm chicken broth
• 1 cup lard or vegetable shortening
• 1 tsp baking powder
• 1 1/2 tsp salt
• 2 cups pork shoulder, cooked and shredded
• 1 cup tomato sauce
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 6 large, softened plantain leaves
• 2 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, mix 3 cups dried corn masa harina, 1 tsp baking powder, and 1 1/2 tsp salt; gradually add 2 1/2 cups warm chicken broth, stirring until a soft, spreadable dough forms.
2. Step 2: In a separate bowl, beat 1 cup lard or vegetable shortening until fluffy, then fold into the masa dough until fully incorporated and light.
3. Step 3: In a skillet, heat 2 tbsp vegetable oil over medium heat; sauté 1 finely chopped medium onion and 3 minced garlic cloves for 3-4 minutes until translucent and fragrant.
4. Step 4: Add 2 cups cooked shredded pork shoulder and 1 cup tomato sauce to the skillet; simmer for 5 minutes until sauce thickens and coats the pork evenly.
5. Step 5: Cut softened plantain leaves into 10x10 inch squares; place 1/3 cup masa dough in the center of each leaf and spread evenly.
6. Step 6: Spoon 2 tbsp pork filling over the masa in the center, then fold the leaf to enclose the tamale completely, securing ends by folding or tying with kitchen twine.
7. Step 7: Arrange wrapped tamales in a large steamer basket over boiling water; cover and steam for 1 hour, checking water level occasionally to prevent drying.
8. Step 8: Remove tamales from steamer and let rest for 5 minutes before unwrapping and serving warm.