I think most folks are familiar with Mexican tamales. They way they are cooked is they are a corn masa dough that is spread on dried corn husks that have been soaked before hand in water to soften them up. The a filling that can be meat, beans or even chocolate and other sweets is pun in the middle of the spread dough and then the whole thing is rolled up and the tips of the husks are folded over. The tamales are put in a pot standing up vertically usually on a rack that has brick or wood pieces under it and then water up to the rack so that when the tamales are put on the stove heat they get steam cooked. These are only one type of leaf used for cooking. If Mexico they also cook a dish called barbacoa which is meat (usually pork or goat) That is cooked in a pit in the ground topped with leaves from the maguey plant. The meat then steams till tender. In almost every country there are leaves in the wild that can be used in cooking. Homestead Dreamer shares a list of them so we can learn to find the ones available in our area.
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