Tamales Wrapped In Banana Leaves Recipes

BANANA LEAF TAMALES

Steps:

• Put all the ingredients for the chicken in a pot and bring to a boil. Skim off the foam that rises to the top. Reduce heat to low and cover. Cook for 1 hour and 30 minutes.
• When the chicken is done transfer it to a large bowl to cool. Strain and reserve the broth. Shred the chicken.
• Put the chilies and tomatoes in a pot and cover with water. Boil for 10 minutes. Then transfer them to a blender and let cool for about 10 minutes. Then add the onion, garlic, whole cloves, oregano, black pepper, cumin, chicken bouillon and 3 cups of the reserved chicken broth. Blend until you have a smooth salsa.
• Heat up tablespoon of lard in a pot over medium heat. Once hot strain in the salsa and let cook for 10 minutes. Season with salt to taste. Add the shredded chicken to the pot. Remove from heat and set aside.
• Put the masa in a large bowl and break up into small pieces.
• Slowly add in 1 liter of the reserved chicken broth while mixing with your hands.
• Continue to mix with your hands breaking up the pieces until you get a smooth consistency.
• Put the 2 cups of lard in a pot over medium heat. Once hot add the masa and stir. Add in the hoja santa crushing it with your hands.
• Stir the masa continuously for about 10 minutes. The masa will get thicker. Slowly add another liter and a half of chicken broth while continuing to stir for about 15 minutes. Taste the masa for salt and add to your liking. After 15 minutes the masa will have thickened.
• Clean the defrosted banana leaves with a paper towel and cut them into 11 inch wide rectangles.
• Put 3 tbs of masa on the center of the banana leaf. Then add 2 tbs of the chicken filling on top.
• Fold one half of the banana leaf over the masa.
• Then fold the other side.
• Then fold in both ends to close the tamale.
• Repeat the above steps until the masa and filling is gone.
• Fill a steamer pot with water and add the tamales to the pot.
• Bring the water in the pot to a boil then cover the steamer and reduce heat to medium low.
• Cook for 2 hours.
• After the tamales have finished steaming let them rest for about 10 minutes to firm up.
• Serve and enjoy.
• Refrigerate any leftovers after they have cooled down.

TAMALES WRAPPED IN BANANA LEAVES

Steps:

• In a large saucepan, cover pork with water and add 1 garlic clove, 1 onion quarter and 1/2 tsp salt. Bring to a boil, cover and simmer until the pork is tender, 45-60 minutes. Shred the meat, reserving the stock.
• Heat a comal or iron skillet over medium heat. Place the chiles in the hot skillet, using a spatula to press them against it slightly. Turn them so that both sides begin to change color. This will take 1-2 minutes. Be careful not to burn them. Place the chiles in a bowl, cover with warm water and soak for 20 minutes.
• Meanwhile, place the tomatoes on a comal or griddle and grill until the skin is charred. Alternatively, put the tomatoes in a baking pan lined with foil and broil until skin is blackened, turning once. Peel and purée in a blender.
• Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves. Drain the chiles and transfer to a blender. Add the roasted onion, garlic, marjoram, peppercorns, cloves and 1 cup (8 fl oz/250 ml) of reserved stock, then purée until smooth.
• Melt 1 tablespoon of the lard in a skillet and sauté the chile purée in it for 5 minutes. Add the puréed tomatoes and sauté for another 5 minutes; add the pork, stir and cover. Lower the heat and cook for 10 minutes.
• Hold the banana leaf directly over the heat for 5 seconds. Cut into 5-in (13 cm) squares.
• Knead the masa with 2 tablespoons (1 oz/30 g) of the lard for 5 minutes.
• Use the remaining lard to grease one side of the banana leaf. Place 3-in (7.5-cm) square of masa on the lard and top with 1 1/2 tablespoons of pork mixture.
• Fold the opposite edges of the leaf toward the center, then do the same with the same outer edges to form a closed rectangle. To secure tie the tamales with narrow strips of leaf.
• Place 2 cups (16 oz fl oz/500 ml) water in a pressure cooker, then cover the steamer basket with a layer of flattened banana leaves. Add the tamales to the steamer basket and cover with another layer of leaves. Place the lid on the pan and cook 20 minutes. If you use an ordinary steamer, follow the same procedure but use 4 cups (32 fl oz/1 L) water and cook for 1 hour.
• Serve warm, with frijoles refritos (refried beans).

NACATAMALES (ANY BANANA LEAF WRAPPED CENTRAL AMERICAN TAMALES)

Steps:

• Season the pork with salt, pepper,cumin and paprika to taste. Add 1 to 2 tablespoons of the chipotle salsa (depending on how hot you like it) to the pork. Place in a large bowl and pour 1/4 cup sour orange juice over pork. Cover and let marinate for about 30 minutes in refrigerator.
• Place the masa harina, lard,salt, and 2 tablespoons of the chicken knorr in the bowl of an electric mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture. You may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing.
• With the mixer still on low speed, add remaining 1/2 cup of the sour orange juice and enough chicken stock to make a soft, moist dough (about 7 cups added intermitently between mixing). It should be almost like the texture of mashed potatoes but thicker. Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier. Cover the bowl and set the masa aside to rest for at least 30 minutes.
• After the resting period, place the masa in a large pot and on medium heat, stir the masa slowly and constantly for about 20 mintues adding 2 more cups of water or chichen stock (1/2 cup every 5 minutes for the 20 mintues of stirring). Remove from heat and set aside.
• Drain the marinade from the pork and set aside. Heat oil in large frying pan on high heat. Once it is heated, add the cubed pork and brown for abour 3 minutes (being careful of splattering oil). Set aside and let cool for about 5 minutes Reserve pan juices from pork in another bowl.
• Place the rice (with the watere still in it) in a microwave safe bowl and cook for about 2 minutes. The rice will be semi cooked. Set aside.
• Assemble all of your filling ingredients and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
• Lay out a banana leaf square with the smooth side up. Place 1 cup of the masa in the middle of the banana leaf and, using wetted hands, spread it out a little. Put about 4 pieces of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 5 or 6 pieces of potato on top of the pork, add 1 table spoon green beans/garganzo beans, add 1 olive and add a little bit of the pan juices from the pork. Top off with 1 or 2 cilantro leaves.
• Fold the top edge of the banana leaf down over the filling. Bring the bottom edge of the banana leaf up over this. Then fold in both sides to make a rectangular package. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over so it is seam side down.
• Set the tamal in the middle of an aluminum foil square and wrap it up tightly the same way you wrapped up the banana leaf. Set aside and repeat with the remaining ingredients to make 10 to 12 nacatamales in total.
• Add 2 or 3 inches of water to a tamalera or pot large enough to hold all the nacatamales. (You may have to use two pots if you don't have one big enough to hold the nacatamales in one batch.) Place a rack in the bottom or toss in enough wadded up aluminum foil to hold the nacatamales mostly out of the water. Add the nacatamales and bring to a boil over high heat. Cover tightly, reduce heat to low and steam for about 3 hours. Add more water as needed to keep the pot from boiling dry.
• Once cooked, drain the water and let tamales rest for atleast 2 hours in the pot so that the masa can become firm.
• Remove the nacatamales from the pot, take off their aluminum foil covering and serve warm. Each diner opens the banana leaf on his or her own nacatamal before eating.
• This is MY family recipe. Nacatamales are a general name used for ANY central American tamale wrapped in a banana leaf, not just Nicaraguan. If you make yours differently, that's great! But keep in mind that there is no authentic recipe so PLEASE do not compare MY recipe to other recipes as I am sure everyones is different. It is very helpful to others if you rate according to your experience and result with this particular recipe. Thanks and enjoy!

TAMALES IN BANANA LEAVES, OAXACA STYLE

Steps:

• 1. Prepare the mole sauce, tamale dough, and shredded chicken. Keep them at room temperature. Prepare banana leaves. 2. Lay 1 banana leaf square on a flat surface. Spread about 2 tablespoons dough in the center of the leaf. Top with 2 tablespoons chicken and 2 tablespoons sauce. Fold the sides of the leaf, overlapping them, to cover the filling. Fold the top and bottom toward the center to form a square package. Tie with strips of banana leaf. Repeat until all tamales are filled and wrapped. 3. Put about 3 inches of water into a large steamer and drop in a coin. (A rattling coin means there's still water in the pot.) Line a steamer with extra pieces of banana leaf. Stack the tamales, seam side down, on the steamer rack. Cover with a banana leaf or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil and steam tamales about 1 hour or until the dough comes easily away from the banana leaf when you test 1 packet. Retie, and serve packets hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.