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Pork Tamales In Banana Leaves

Mexican.Chef's picture
Ingredients
  Boneless pork shoulder 1 Pound, cut into 1/2 inch cubes
  Water 750 Milliliter (3 Cups)
  White onion 1 Small, cut in half
  Garlic 2 Clove (10 gm)
  Fresh tomatillos 1 Pound, husks removed (450 Gram)
  Boiling water 4 Cup (64 tbs)
  Poblano chilies 3 , roasted, peeled, seeded, deveined
  Romaine lettuce leaves 10 Small
  Coriander sprig 3
  Chopped white onion 45 Milliliter (3 Tablespoons)
  Lard/Vegetable shortening 112 Milliliter (7 1/2 Tablespoons, At Room Temperature)
  Masa harina 500 Milliliter (2 Cups)
  Salt 1 1⁄2 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Banana leaves 5
  Romaine lettuce leaves 5 Large
  Tomato wedges 5
Directions

1. Place pork, 3 cups (750 mL) water, the onion halves and 1 clove garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups (375 mL) broth.
2. Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork-tender, 8 to 10 minutes; drain.
3. Place tomatillos, chilies, 2 small lettuce leaves, the coriander, chopped onion and remaining clove garlic in blender container; process until smooth.
4. Heat 2 tablespoons (30 mL) lard in 4-quart (4-L) saucepan over medium hea't until hot; add tomatillo mixture. Cook and stir until slightly thick- ened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
5. Mix masa harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons (82 mL) lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup (60 mL) at a time; beat until thoroughly blended. Heat reserved pork broth just until warm; gradually beat into masa mixture to form soft, moist dough.
6. Rinse banana leaves well; using scissors, cut out and discard center rib. Cut leaf halves crosswise into 8-inch (20-cm) squares; you will need about 24 squares. Set gas or electric burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle.
7. Cut remaining 8 small lettuce leaves crosswise into halves. Spread about 2 tablespoons (30 mL) dough into a 3-inch (8-cm) square on center of 1 banana-leaf piece. Top with about 2 tablespoons (30 mL) pork mixture; cover with 1/2 lettuce leaf. Fold sides,then ends, of banana leaf over filling to enclose. Repeat to make 16 tamales.
8. Line large steamer basket with remaining 8 banana leaf squares. Stack tamales in basket, folded sides down; cover with kitchen towel.
9. Place steamer basket over 3 to 4 inches (8 to 10 cm) boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour. Transfer to serving bowl lined with large lettuce leaves; garnish with tomato.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Pork
Interest: 
Gourmet

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