Banana Leaf Tamales with Beef Caldereta


My first crack at making Tamales, luckily, it turned out great!

Banana Leaf Tamales with Beef Caldereta


  • About 2 cups of leftover Beef Caldereta meat and veggies minced into 1/4 inch cubes


  • 3 cups fresh corn kernels, from 3 ears
  • 1 stick or 1/2 cup unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp. salt
  • 1/4 teaspoon baking powder
  • 1/4 cup masa harina (dried corn flour) *
  • 2 whole Young leaves from a Banana Tree (light in color)


  1. Add the corn kernels to a blender or food processor and puree until smooth.
  2. In the bowl of an electric mixer, cream the butter and sugar. Then add the egg, salt, and baking powder. Mix to incorporate.
  3. Add the flour and pureed corn and mix until blended and forms a loose smooth dough. Place a banana leaf in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the banana leaf, leaving about a 2-inch border on right side and a 1-inch-wide border on the left side. Spoon 2 tablespoons of the Caldereta and place on the right side of the tamales. Pick up the 2 long sides of the banana leaf and bring them together. Roll both sides of the banana leaf in the same direction over the filling. (Making sure to be gentle and not tear the banana leaf. If it does tear, just double up the banana leaf). I tied the tamales with 1/4 inch strips of banana leaves to make sure that it doesn't open up, you may use bakers twine as well. Repeat with remaining banana leaves, Caldereta and dough. Arrange the tamales in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 30-45 mins adding additional water, as needed to maintain 1/2-inch of water at all time for steaming.
  4. When done, remove from steamer, cut the banana leaf ribbon or twine, open up the tamales and serve.


I purchased my masa harina in Healthy Options

Recipe for Banana Leaf Tamales with Beef Caldereta on!

Thanks to Mikka Wee for the article!

Photography and Styling: Mylene Chung