How to Make Plantain Leaf Tamales

Step 1 : In a large pot, cover the pork with water, add 1 garlic clove, ¼ onion, and ½ teaspoon of salt.

Step 2 : Bring to a simmer, covered, until the pork is tender, about 45 minutes to 1 hour.

Step 3 : Shred the meat and set aside the remaining broth.

Step 4 : Grill the chiles on a stove or griddle, place them in a bowl, and soak in warm water for 20 minutes.

Step 5 : Meanwhile, roast the tomatoes.

Step 6 : Roast the remaining onion, clove, marjoram, and pepper.

Step 7 : Drain the peppers, blend them in a food processor with the toasted spices and a cup of broth until smooth.

Step 8 : Melt 1 tablespoon of fat in a skillet and sauté the pork with pepper for 5 minutes.

Step 9 : Then add the tomato purée and cook for another 5 minutes.

Step 10 : Add the spices, stir, cover, and simmer on low heat for 10 minutes.

Step 11 : Pass the plantain leaf through flames for 5 seconds and cut into squares approximately 20x20 cm.

Step 12 : Use the remaining fat to grease one side of the leaf, then place a square of corn dough (previously made with chicken broth and salt) on the leaf and top with 1½ tablespoons of the pork mixture.

Step 13 : Fold the opposite corners of the leaf toward the center to form a closed rectangle and tie with strips of twine or kitchen thread.

Step 14 : In a pressure cooker, add 2 cups of water and cover the bottom with plantain leaves.

Step 15 : Arrange the tamales inside the basket and cover with another layer of leaves.

Step 16 : Cover the pot and cook for 30 minutes.