Banana leaf tamales can be filled with just about anything that you think sounds delicious. In our Winter Issue, along with an article on how to make banana leaf tamales from scratch (find the instructions here), we promised five additional filling ideas for you to use or draw inspiration from.

For this filling, you can use add half of the roasted garlic to your masa batter for added garlic power. The ideal ricotta is quite dry, so either seek “Italian-style” (often called “hand dipped”) ricotta, or scoop ricotta into a strainer and press out as mush liquid as you can. Alternately, you can add a quart of plain yogurt into a cheesecloth-lined strainer set over a bowl, cover it and refrigerate for 24 hours. The whey will seep out, and what remains is a thick yogurt cheese.

1 head garlic, cloves broken apart, unpeeled
About 1 lb (an extra large bunch) Swiss chard
1-1/2 cups (about 12 oz) ricotta, farmer’s cheese or yogurt cheese

1. Roast the unpeeled garlic cloves in an ungreased skilled over medium heat, turning frequently, until soft and blackened in places, 10 to 15 minutes. Let cool, then peel and finely chop.

2. Pour 1-1/2 inches water in the bottom of a steamer (you can use this to steam the tamales later.) Cut out (or pull out) the central rib from each Swiss chard leaf. Cut crosswise into 1/2-inch strips. Steam the chard until barely tender, about 3 minutes, then spread into a think layer on a plate to cool quickly. Mix with roasted garlic and sprinkle with salt. Stir a little salt into the ricotta.

3. Follow instructions for preparing banana leaf tamales here. Once you are ready to add the filling onto the masa you’re spread in the center of a banana leaf, distribute a generous Tbsp of the chard and about 2 tsp of ricotta in the center. Fold according to directions. Fold tamale according to the instructions; repeat with remaining banana leave squares, and steam.

4. Serve with spicy salsa or hot sauce.

Makes filling for 12 tamales

Recipe based on one which appeared in Rick Bayless’s Fiesta at Rick’s, W. W. Norton & Co., New York, 2010

1. Edible Portland» Edible DIY: Banana Leaf Tamales
   December 9th, 2011 at 3:50 pm

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