Name: Vegetarian Banana Leaf Tamales
Yield: 1
Cuisine: mexican
Ingredients: 1 pound package of banana leaves, frozen or fresh (available at most Asian or Mexican markets); 2 pounds of already prepared tamale masa, or 3 cups masa harina (masa flour NOT regular corn meal) Note that prepared masa often has lard in it, so if you are going vegetarian on this recipe consider making your own masa from scratch, or buying a vegetarian prepared masa.; Sauce Ingredients; 3 dried ancho chilies; 1 clove garlic; 2 whole cloves; 2 whole peppercorns; Salt; Extra virgin olive oil; Calabacitas (Mexican squash); Filling Ingredients; Extra virgin olive oil; 1 cup chopped carrots (about 1 1/2 carrots); 1/2 cup chopped red onion (about 1/2 onion); 3 large cloves garlic, peeled and chopped; 2 calabacitas (Mexican summer squash, can substitute zucchini), roughly chopped (1 1/2 cups); 2 plum tomatoes, cored and chopped (about 1 cup); 1 small bunch of spinach (about 15-20 leaves), rinsed, stems removed and discarded, chopped; Salt; 12 ounces Monterey Jack cheese, cut into 3" x 3/4" x 1/2" pieces

Vegetarian Banana Leaf Tamales

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Cheesy veggie tamales wrapped in fragrant banana leaves, steamed to perfection.

Ingredients:

1 pound package of banana leaves, frozen or fresh (available at most Asian or Mexican markets)
2 pounds of already prepared tamale masa, or 3 cups masa harina (masa flour NOT regular corn meal) Note that prepared masa often has lard in it, so if you are going vegetarian on this recipe consider making your own masa from scratch, or buying a vegetarian prepared masa.
Sauce Ingredients
3 dried ancho chilies
1 clove garlic
2 whole cloves
2 whole peppercorns
Salt
Extra virgin olive oil
Calabacitas (Mexican squash)
Filling Ingredients
1 cup chopped carrots (about 1 1/2 carrots)
1/2 cup chopped red onion (about 1/2 onion)
3 large cloves garlic, peeled and chopped
2 calabacitas (Mexican summer squash, can substitute zucchini), roughly chopped (1 1/2 cups)
2 plum tomatoes, cored and chopped (about 1 cup)
1 small bunch of spinach (about 15-20 leaves), rinsed, stems removed and discarded, chopped
12 ounces Monterey Jack cheese, cut into 3" x 3/4" x 1/2" pieces

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