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1
Cook bacon in large skillet until crisp.
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2
Remove bacon from skillet; drain on paper towels.
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3
Discard drippings from skillet.
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4
Chop half the onion.
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5
Add to skillet along with the ground beef, tomatoes, garlic, cumin, cloves and 1 pkt.
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6
seasoning; mix well.
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7
Cook 10 to 12 min.
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8
or until most the liquid is cooked off, stirring frequently.
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9
Meanwhile, stir remaining seasoning pkt.
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10
into chicken broth; gradually add to cornmeal in large bowl, stirring constantly until mixture forms soft dough.
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11
Cover until ready to use.
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12
Slice remaining onion half.
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13
Place banana leaves in single layer on work surface.
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14
Spread about 1/3 cup dough mixture into 6x4-inch rectangle on each leaf; top with ground beef mixture, onion slices, pepper slices, olives, capers, prunes and bacon slices.
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15
Fold over both long sides of each leaf, then fold over both remaining ends to completely enclose filling.
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16
Wrap each tamale tightly in heavy-duty foil.
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17
Bring 5 qt.
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18
water to boil in 8-qt.
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19
stockpot or tamalera.
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20
Add tamales; cover.
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21
Cook on medium-low heat 30 to 40 min.
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22
or until cooked through.
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23
Remove tamales from water with tongs; drain.
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24
Cool 10 min.
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25
Top with cheese before serving.
