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.

This filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable. These are a natural fit for the holidays; traditionally, very similar tamales appear during the Christmas season throughout Latin America.

2 Tbsp vegetable oil
1 medium white onion, cut into 1/4-inch pieces
1 lb ground pork
4 garlic cloves, peeled and finely chopped
Generous 1/2 tsp each ground cinnamon and black pepper
3/4 of a 28-oz can diced tomatoes in juice
Generous 1 Tbsp apple cider vinegar
1/3 cup raisins or prunes
1/3 cup coarsely chopped roasted peanuts or toasted almonds
Fine sea salt

1. In a very large skillet over medium-high, heat the oil. Add the onion and meat broken into small clumps. Cook, stirring regularly and continuing to break up the meat into smaller clumps, until richly browned, about 15 to 20 minutes.

2. Add the garlic and spices, stir for a minute, then add the tomatoes (and some of their juice), vinegar and raisins. Simmer, stirring regularly, until the mixture is thick enough to hold its shape when scooped up. Remove from the heat, add the peanuts or almonds and season with salt. Cool.

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, spoon 1/4 cup of the filling onto the masa. Fold tamale according to the instructions; repeat with remaining banana leave squares, and steam.

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

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