Banana Leaf Tamales with Pork & Black Beans

Oh lord do I hate giving recipes for tamales. This one is somewhat of a cheater since you aren't roasting the whole shoulder and just grabbing something that is hopefully already cooked. You can substitute chicken or beef if you like. I use banana leaves here because when I made the recipe I had a huge, useless banana tree on the back porch. If you don't, you can use the more traditional wrapping and continue on your merry way.

Ingredients

Banana leaves, cut into 8x10 inch rectangles

3 cups masa harina

2 1/4 cups warm vegetable broth

3/4 cup lard or vegetable shortening

1 tsp baking powder

1 tsp salt

2 cups cooked shredded pork

1 cup black beans, cooked

1/2 cup salsa verde

Instructions

Beat lard until fluffy. In a separate bowl, mix masa harina, baking powder, and salt. Gradually add masa mixture to lard alternating with broth, beating until mixture is light and fluffy.

Dip banana leaves quickly in boiling water to soften.

Spread 1/4 cup masa mixture on center of each banana leaf.Add 2 tbsp pork, 1 tbsp black beans, and 1 tbsp salsa verde to center of masa.

Fold sides of banana leaf in, then fold ends to create a packet. Tie with kitchen twine.

Steam tamales standing upright in a steamer basket for 1-1.5 hours until masa pulls away from leaf.

Let rest 10 minutes before unwrapping and serving.