Hojas de Plátano
USES: To wrap and gently flavor foods, especially tamales and meats, for cooking.
FINDING: Mexican (and other Latin American) groceries, some Asian ones and via the internet.
CHOOSING: Frozen banana leaves are more readily available than fresh, and frozen ones add excellent flavor. Fresh or frozen, the leaves should be soft, in tact and not yellow. The packages of frozen ones should not contain ice crystals, indicating repeated thawing and freezing.
STORING: Fresh ones in the refrigerator, loosely wrapped, for a week or more, frozen ones in the freezer (in the original package) for up to 3 months; defrosted, in the refrigerator for a week or more.
- Spicy Yucatecan Beef “Salad” Tacos
- Green Chile Chicken Thigh Tacos
- Achiote-Roasted Pork with Pickled Red Onions
- Cochinita Pibil on the Grill
- Slow-Cooked Achiote Pork
- Spice Roasted Winter Fruit with Caramel Sauce
- Oaxacan-Style Lamb Pit Barbeque
- Mahi Mahi with a Seafood Mousse and Tomatillo Cream Sauce
- Oaxacan Lamb Barbacoa
- Braised Chicken with Sweet Potatoes and Plantains
- Yucatecan Tamales with Greens, Pumpkinseeds and Egg
- Slow-Roasted Yucatecan Pig in a Pit
- Pot Roasted Pork with Yellow Chiles, Plantains and Piloncillo
- Honey-Grilled Plantains with Toasted Pecans, Cream and Berries
- Cochinita Pibil
- Yucatecan “Pudding” Tamales with Achiote and Chicken