While most of us are familiar with corn husk–wrapped tamales, banana leaf tamales are common in the tropical regions of Mexico, such as Oaxaca and the Yucatán Peninsula. You can find banana leaves in the freezer section of most Mexican and Asian supermarkets. See Banana Leaves for more information.

Have ready one 1-pound package banana leaves. If the leaves are frozen, let them thaw at room temperature or thaw them under warm running water. Prepare the desired tamale filling and masa mixture and have everything ready.

Unfold the banana leaves, wipe them down with a damp cloth, and use kitchen shears to cut them into sixteen 8 × 10-inch rectangles, trimming off the center rib and any outer brown leaf tips and discarding them (or save the center ribs to tie the tamales).

Soften the banana leaf rectangles by briefly running them over a gas flame or warming them in a large, dry skillet over medium heat. The leaves will change color slightly to an olive green when they are ready. This should take only a few seconds on both sides. Fill and fold the leaves as directed in Chicken and Cheese Tamales. You may tie them to hold them together or leave them untied and simply pack them into the steamer so they stay closed. Cook as directed above.