Banana Leaf Tamales Recipe
Banana leaf tamales filled with tender cochinita pibil made from marinated oyster mushrooms, topped with zesty pickled red onions and habanero salsa, all with a plant based twist. Instead of corn husks, these are wrapped in banana leaves, the traditional wrapper used across Southern Mexico and coastal areas like Oaxaca and Veracruz.
Quick Answer: What Are Banana Leaf Tamales with Cochinita Pibil?
Banana leaf tamales are a Mexican tamal wrapped in banana leaves instead of corn husks, common in Oaxaca, Veracruz, and the Yucatán. This vegan version fills them with cochinita pibil made from marinated oyster mushrooms, then tops them with pickled red onions and habanero salsa.
💚About This Recipe
- What it is: A vegan tamale wrapped in banana leaves and filled with achiote-marinated oyster mushroom cochinita pibil, topped with pickled onions and habanero salsa.
- Cuisine: Mexican (Yucatecan-style), vegan
- Dish type: Tamale / main dish
- Difficulty: Medium
- Ready in: 2 hr 30 min prep, 45 min cook
- Method: Stovetop steaming
- Key ingredients: Masa harina, oyster mushrooms, achiote paste, banana leaves, orange juice, pickled onions, habanero salsa
- Flavor: Earthy, citrusy, smoky-sweet, tangy, spicy
- Best for: Christmas Eve, Día de la Candelaria, tamaladas, holiday gatherings, freezer meal prep
Banana Leaf Tamales
The tamales most people are familiar with are ones wrapped in corn husks. But across the Southern and some coastal states of Mexico, Central America and other parts of Latin America, banana-wrapped tamales are more common.
The use of banana leaves imparts a subtle earthy aroma and gives the tamales a distinct look compared to the corn husk wrapped ones.
In most cases the banana leaf tamales are cooked using the steaming method like with corn husk tamales, but also often times they can be baked in the oven or in an earth oven dug into the ground. Such is the case with the traditional tamales of the Yucatan Peninsula.
Another difference is that banana leaf tamales are stacked on top of each other when steamed, rather than steamed standing up like corn husk ones.
The type of Mexican tamales I grew up eating were the ones wrapped in corn husks. But in Southern Mexico, where I lived for 10 years, I mostly ate banana leaf tamales and can honestly say that they are just as delicious. Each type is different but delicious in their own right nonetheless.
I’ve shared many tamales recipes here on the blog, and even wrote a tamales cookbook where 99% of the tamales are made using corn husks. But today I’m going to be sharing a scrumptious banana leaf tamales recipe that I just know you’re going to love.
Traditional Banana Leaf Tamale Fillings
When it comes to the fillings for banana leaf tamales, the possibilities are endless. Some of the more popular are tamales Oaxaqueños which can be filled with pork, chicken, or vegetables and even vegetarian filling options exist.
These tamales can have a red sauce, green sauce or a creamy mole sauce. In Northern Mexico some banana leaf tamales are filled with beans and cheese, and there even exist fish fillings.
While traditionally filled with meat, seafood, and vegetables, the beauty of tamales lies in their versatility. This opens the door for creative and delicious adaptations that can easily be made plant-based with scrumptious results.
Cochinita Pibil Tamales
For those unfamiliar, cochinita pibil is a slow-cooked pork dish originating from the Yucatán Peninsula in Mexico. It is marinated in citrus juices, herbs and spices, and achiote paste and cooked wrapped in banana leaves.
Traditionally cochinita pibil is cooked in a “pib” or earth oven. The most common way to eat cochinita is with corn tortillas as tacos or as a filling for panuchos, salbutes, and tortas.
It’s not common to see cochinita pibil tamales, but to me it makes perfect sense to use cochinita as a delicious tamales filling. So that’s what you see before you, mouthwatering banana leaf tamales filled with cochinita pibil.
Being that this, of course, is a meatless recipe blog, my cochinita pibil is made plant based and I used oyster mushrooms to replace the pork.
The oyster mushrooms soak up all that citrus and achiote flavor and come out tender with a bit of a bite, close to the texture of shredded pork. Wrapped in the banana leaf, they pick up even more of that earthy aroma while they steam.
I shared these plant based tamales with meat eaters and they all quite enjoyed them, so I know you will too.
Why You’ll Love This Recipe
• A different tamale experience. Banana leaves give these a subtler, earthier flavor than corn husk tamales, a fun way to switch things up if tamales are already a holiday staple for you.
• No one misses the meat. The oyster mushroom cochinita pibil soaks up the achiote and citrus marinade so well that even meat eaters at your table won’t feel like anything’s missing.
• Great for a tamalada. The filling can be made a day ahead, so if you’re hosting a tamale-making party, half the work is already done before anyone shows up.
• Freezer friendly. Make a big batch and freeze the extras, so you’ve got tamales ready to go for the next celebration without starting from scratch.
Are These Tamales Vegan?
Yes they are! I use oyster mushrooms to replace the pork in the cochinita pibil filling. Their meaty texture holds up well to seasoning and cooking, so they soak up the achiote and citrus flavors just like the traditional pork version would.
If you’ve noticed I use oyster mushrooms a lot, it’s for exactly this reason.
Ingredients Needed
Make sure to have all these ingredients ready before you begin the cooking process. Having everything prepared will ensure a smooth cooking experience and delicious results with your banana leaf tamales.
Tamale Masa: You can use either fresh masa or masa harina to make your tamale masa. I have a couple different masa recipes for you to choose from. For this recipe I used my tamales masa with oil, and the recipe is written in the recipe card.
Cochinita Pibil Filling: We’ll be using my recipe for plant-based cochinita and the full recipe is in the recipe card below.
Fresh Banana Leaves: In the United States you can find them at Mexican markets, Asian markets or any grocery stores that carry international foods. They’re usually sold frozen. You can also find them on Amazon.
Pickled Onions: These top the finished tamales. I’ve previously shared the recipe if you want to make a batch ahead of time.
Habanero Salsa: A quick salsa made from finely chopped habanero, lime juice, and salt. No separate recipe needed, the full instructions are in the recipe card notes.
How to Make Banana Leaf Tamales with Cochinita Pibil Filling
Making tamales isn’t hard, it just takes patience since it’s a multi-step process. This recipe uses masa harina rather than fresh masa, since that’s what most of you have access to.
Step 1: Make the filling. Marinate the shredded oyster mushrooms in the achiote sauce for at least 30 minutes, then roast them in a banana leaf-lined dish until most of the liquid evaporates. This can be done a day ahead.
Step 2: Make the masa. Mix the masa harina with baking powder and salt, then work in the oil and vegetable stock a little at a time until you have a smooth dough, about the consistency of cookie dough.
Step 3: Prepare the banana leaves. Cut the leaves into 6 to 8 inch squares and rinse clean. Soften each piece on a hot comal for a minute or two, until the color deepens, don’t overdo it or they’ll crack.
Step 4: Assemble the tamales. Spread masa on the smooth side of a leaf, add filling, then fold the sides in to seal. Some people tie theirs closed with a banana leaf strip or string, but I don’t, and neither did the Campechana woman who taught me to make these.
Step 5: Steam. Stack the tamales on the steam plate, cover with foil (poke a small hole for venting), then steam for 45 minutes over medium heat once the water boils. Check one for doneness, the masa should be tender and pull away from the leaf easily.
Banana Leaf Tamales Tips
• You don’t have to use masa harina to make these tamales, you can use fresh masa instead.
• If you don’t have a tamalera or tamale steamer pot you can place a steamer basket inside a large pot or even the Instant Pot. For more instructions read my article How to Steam Tamales Without a Steamer.
• Some people like to place a penny at the bottom of the steamer pot so they can tell when the water is getting low.
• Don’t be afraid to adjust the seasonings of the cochinita pibil to your liking.
• Another delicious banana leaf tamales recipe is to make them with mole sauce. I use shredded mushrooms and cook them with a simple jar of Doña Maria spicy mole paste.
• If you want to make large batches of tamales then you can make a good time out of it by inviting family and friends over for a tamale making party, aka a tamalada.
• If you have a small tamale pot or steamer pot don’t compact the tamales into it. They need room to expand. So it’s best to either use two pots or steam one batch then steam the remaining tamales afterwards.
• If you find yourself without access to packages of whole fresh banana leaves then you could make these tamales using corn husks instead. Read my guide for How to Prepare Corn Husks for Tamales.
How to Serve
These banana leaf tamales are served a bit differently than others. Since the filling is cochinita pibil, we want to serve them the way cochinita is traditionally eaten in the Yucatán Peninsula.
Serve with pickled red onions and a spicy habanero salsa, along with some side dishes for tamales like Mexican rice to round out the plate. That’s all these flavorful banana leaf tamales need.
Like regular tamales, these too can be served for special occasions or celebrations during the holiday season, like Mexican Christmas Eve or even Día de la Candelaria.
How to Store
Allow leftovers to come to room temperature then store in an airtight container in the refrigerator for up to 5 days.
You can also freeze tamales in large Ziploc bags for up to 3 months.
I have a whole guide on storing tamales so make sure to read it, How to Store Tamales.
How to Reheat
Cooked tamales can be reheated in a tamale steamer pot or microwaved or reheated right on a comal.
I wrote a comprehensive guide on reheating tamales that you may want to read, How to Reheat Tamales.
Banana Leaf Tamales Recipe
Amigos, this plant-based twist on banana leaf tamales brings all the flavor without the meat. Follow my step-by-step recipe so you can have tamales so good that even the hardcore meat-eaters at your table will go back for seconds.
Let me know if you have any questions in the comments. And if you make this recipe, please leave a star rating below, it helps more people find it!
Buen provecho!
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Banana Leaf Tamales Recipe with Cochinita Pibil Filling
Video
Equipment
Ingredients
Tamale Dough Ingredients
- 1 lb masa harina I used Maseca brand masa for tamales
- 1.25 teaspoons baking powder (one and a quarter teaspoons)
- 1.5 teaspoons salt (one and a half teaspoons)
- ¾ cups vegetable oil I used canola
- 3 to 5 cups vegetable stock* use your favorite brand or homemade
Cochinita Pibil Tamale Filling Ingredients
- 2.2 lbs. oyster mushrooms shredded*
- 2.5 teaspoons achiote paste
- 3 to 4 whole garlic cloves
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 large bay leaf crushed
- ¼ teaspoons ground black pepper
- 1.5 teaspoons salt adjust to taste
- 1 Tablespoon olive oil
- ¼ cup apple cider vinegar
- 1 cup orange juice
- 3 Tablespoons olive oil
You’ll Also Need
- Banana leaves
- pickled onions
- habanero salsa with lime juice**
Instructions
Cochinita Pibil Filling Instructions
- Shred oyster mushrooms. In a blender make the marinade with the achiote paste and all of the spices, the orange juice, vinegar and 1 Tablespoon of olive oil. Blend until completely smooth then pour over the mushrooms.
- Marinade for 30 minutes. While the mushrooms marinade you can soften the banana leaves by placing them on a hot pan and warming just until they change to a deeper green color.
- Line a baking dish with the banana leaves, rub 1.5 Tablespoons olive oil on the bottom then pour in the marinaded mushrooms and drizzle with the remaining oil.
- Cover with the extra banana leaf and roast at 390F for 30 minutes. Then cut off excess banana leaf, give the mushrooms a stir. Roast for another 40 minutes or until most of the marinade has evaporated. Leave to cool before using.
Prepare Banana Leaves
- Cut away the hard center stem of the banana leaves. Then cut into individual 6 to 8 inch pieces. Rinse then pat dry completely. Then lightly toast on top of a hot pan only for a few minutes until the banana leaves turn a deeper green color. Set aside.
Tamale Dough Instructions
- In a large mixing bowl, stir the masa harina, baking powder and salt until well combined.
- Make a well in the center and add all of the canola oil and about 1 cup of the vegetable stock.
- Use a wooden spoon or a hand mixer or stand mixer or your hands to start mixing the ingredients until well incorporated. Little by little add in more vegetable stock until you have a smooth masa that feels a bit airy and spreads easily. The consistency will be like soft cookie dough or smooth creamy peanut butter.
Make The Tamales
- Spread a couple of tablespoons of the masa onto a prepared banana leaf. (see the pictures in the post)
- Then add couple tablespoons of the cooled cochinita into the center of the masa.
- Grab one of the wider ends of the banana leaf and lift and bring towards the center of the filling. You want to lift the masa onto the filling. Repeat with the remaining 3 sides.
- Next fold the banana leaf over each side to create a small pocket and pouch. (Watch the video for a visual guide.)
- Fill the steamer pot with water to the indicated line then place the steaming tray inside.
- Begin stacking the tamales inside the pot, making sure that the lid will fit in its place snugly.
- Cover the pot with aluminum foil, make a small hole in the center then secure the lid on the steamer pot.
- Place on the stove over medium-high heat and once the water starts to boil reduce the heat down to medium-low. Steam for 45 minutes and add more water to the pot if necessary.
- To check for doneness carefully remove one tamale from the pot and allow to sit for 10 minutes before unwrapping. If the tamal is cooked through it will peel away from the leaf easily and the masa will fill tender but firm. If not, the masa will stick to the leaf and look soggy. At this point steam for another 15 minutes.
- Serve with pickled onions and habanero hot sauce. Enjoy!
Recipe Notes & Pro Tips
Nutrition
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Banana Leaf Tamales FAQ
What can I use instead of achiote paste?
Achiote paste is what gives cochinita pibil its color and citrusy, earthy flavor, so it’s worth seeking out at a Mexican market or online. In a pinch, achiote powder mixed with a little oil or orange juice into a paste-like consistency works as a substitute, though the flavor won’t be quite as deep.
Can I use something other than oyster mushrooms?
Yes. Jackfruit or soy curls both work well as a substitute for the oyster mushrooms in the cochinita pibil filling.
Why did my tamale masa turn out dense instead of fluffy?
This usually means the masa needed more mixing, or more liquid. The masa should feel light and a bit airy, closer to soft cookie dough, add vegetable stock gradually until you reach that texture rather than stopping too early.
How many tamales does this recipe make?
This recipe makes 18 tamales, one per serving.
Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
