Plantain Tamales

Name: Plantain Tamales
Ingredients: 1⁄4 cup annatto-infused oil; 1⁄4 cup olive oil; 6 cloves garlic, peeled and finely chopped; 1 medium yellow onion, peeled and finely chopped; 10 ajíes dulces (Caribbean peppers) or 1 Italian frying pepper, stemmed, seeded, and finely chopped; 4 plum tomatoes, peeled, cored, seeded, and finely chopped; 2 (14-oz.) cans unsweetened coconut milk; Leaves from 5 sprigs oregano, finely chopped; 4 sprigs cilantro, finely chopped; 3 culantro leaves, finely chopped; Salt; 4 lb. green (unripe) bananas; 1 green plantain; 2 (16-oz.) packages frozen banana leaves, thawed and wiped clean with paper towels

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As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor).

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Ingredients

1⁄4 cup annatto-infused oil
1⁄4 cup olive oil
6 cloves garlic, peeled and finely chopped
1 medium yellow onion, peeled and finely chopped
10 ajíes dulces (Caribbean peppers) or 1 Italian frying pepper, stemmed, seeded, and finely chopped
4 plum tomatoes, peeled, cored, seeded, and finely chopped
2 (14-oz.) cans unsweetened coconut milk
Leaves from 5 sprigs oregano, finely chopped
4 sprigs cilantro, finely chopped
3 culantro leaves, finely chopped
Salt
4 lb. green (unripe) bananas
1 green plantain
2 (16-oz.) packages frozen banana leaves, thawed and wiped clean with paper towels