- 1 cup real maple syrup
- 4 star anise
- 3 whole cloves
- 1/2 orange, halved
- 1 cinnamon stick
- 4 ounces masa harina
- 1/4 cup fresh whole corn kernels
- 1 tablespoon pine nuts, toasted
- 4 tablespoons sultana raisins, softened in hot water
- 6 tablespoons grated asadero cheese
- 2 peeled bananas, cut in 1/2 lengthwise and then cut in chunks
- 6 banana leaves, cut to 8 by 10-inches
In a large saucepan, slowly boil the syrup, star anise, cloves, orange and cinnamon stick. Simmer the mixture for 5 minutes. Strain the mixture into the masa harina, stir to incorporate and discard the strained spices and fruit.
Add the corn, pine nuts, sultana raisins, asadero cheese, and banana pieces to the masa mixture.
Preheat oven to 350 degrees F.
Thaw a package of banana leaves by placing the still sealed leaves in a shallow pan of hot water, until thawed. Open package and rinse leaves in cool water and then cut into 8-inch pieces. Assemble the tamales by placing 4 ounces of the mixture in the center of each banana leaf. And fold in sides to create a package. Place into the oven and bake for 20 minutes.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Cafe Pasqual's