Banana-leaves tomales

I am very fond of the fragrant quality imparted by banana leaves, and suggest that you sometimes experiment by substituting them for corn husks in tamal recipes.

Banana leaves are generally sold in packets, in enormous squares that should be trimmed to the desired size with kitchen scissors (thaw the leaves first if frozen, and wipe off any powdery residue). A good size for most purposes is a rectangle about 14 x 11 inches. Place about ¾ cup of prepared masa mixture in the center of the leaf; spread it out into an oval or rectangle about 4 x 3 inches and about ½ inch thick. If using a meat or other filling, place 1 to 3 tablespoons in the center of the masa oval. Fold over the right and left edges of the banana leaf so that they meet in the center, overlapping slightly. Fold the top and bottom edges in the same way. You should have a neat flat package about 4 x 5 inches. Fasten by tying with a thin strip torn off another banana leaf.