sauté for five minutes. Toss in mushrooms and squash.
Continue to sauté for five minutes. Add beef, stirring for five
minutes or until thoroughly browned. Remove from heat.
Stir in flaxseed meal, chili powder, and scallions. Arrange
equal portions in the centers of the banana leaf squares.
Fold top and bottom of each square in, and then roll each
tamale into a rectangular shape. Tie with 12-inch banana
leaf strips.
Fill a 4-quart pot with 1 inch of water. Insert steamer basket
and bring to boil. Place tamales in basket and cover.
Reduce heat to low and simmer for one hour.