Steamed Pork Tamales
In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp (a great trick for reviving leftover steamed ones), and baked as a large pie. This recipe makes enough braised pork filling for both the steamed tamales and one 10-inch tamal pie. More Delicious Mexican Recipes More Pork Recipes
The braised shredded pork can be refrigerated in its sauce for up to 3 days.
Masa harina (nixtamalized corn flour) is available at supermarkets, specialty food shops and online at mexgrocer.com. Banana leaves can be purchased in specialty food stores or at store.gourtmetsleuth.com.