Salvadoran bean-filled corn tamales steamed in banana leaves with vegetable oil instead of lard.
45 min prep 75 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mash and fry the beans with onion, garlic, cumin, and 1 tablespoon of oil.
Mix the corn flour with salt, vegetable stock, and the remaining oil into a soft dough.
Pass the banana leaves through hot water to make them flexible.
Spread dough on each leaf and place bean puree in the center.
Close the leaves into packets and arrange them in a pot.
Steam for 70 to 75 minutes.
💡 Tip: The dough should spread easily by hand but should not be runny; add the vegetable stock gradually if needed.
🍽️ Serving suggestion: Serve hot, with spicy tomato sauce on the side if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~270
kcal calories
9
g protein
48
g carbs
6
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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