Banana leaf tamales masa
Makes about 20-25 tamales
- 1 liter (34 oz) chicken or pork broth
- 250 gr (1/2 lb) lard
- 1 kg (2 lbs) tortilla masa
- salt to taste
The how to:
- Boil broth with the lard for 10 minutes in a big pot.
- Mix in masa using a wooden spoon and stir for 5 minutes.
- Remove from heat and mix very well for 10 minutes (I used my KA mixer for this step)
- Add salt if necessary.
- Let the mixture rest for an hour, stirring every now and then to maintain the texture.
Mushroom in green sauce filling
- 500 gr (1 lb) tomatillos
- 1 or 2 jalapeno or serrano peppers
- 1 small onion
- 2 garlic cloves
- 1 small stick cinnamon
- 2 cloves
- 2 hoja santa leaves
- small bundle of epazote
- small bundle of cilantro
- 250 gr (1/2 lb) mushrooms, sliced. I used the ones known as setas here in Mexico.
- Salt to taste
- Chicken broth if necessary
- In a sauce pot boil tomatillos and peppers until tender. (The sauce would taste a lot better if they are roasted)
- Blend with onion, garlic, cinnamon, cloves, hoja santa, epazote and cilantro. Add a little broth if necessary.
- Return to sauce pot and cook over medium high heat. Reduce to low when it starts to boil and season to taste.
- Add mushrooms and simmer for about 10 minutes.
- To assemble the tamal put a little bit of the masa on a banana leave (see below for the preparation of the banana leaves) and spread it to about 1/2″ thick. place a little bit of the mushroom sauce in the middle of the masa (see pics below).
- With both hands join both edges making sure the tamal stays tight inside. Now fold one of the edges about 3/4″ towards the inside and all along the tamal. With both hands push the tamal towards the center to make it even tighter inside the leave. Fold both ends under the tamal and place it in the steamer.
- Cook for about one and a half hours in the steamer. Turn heat off and let them rest for about one hour with the lid on before serving.
Picadillo filling for the chard and banana leaves tamales
- 20 chard leaves
- olive oil
- 500 gr (1 lb) ground beef
- 1 medium onion finely chopped
- 2 garlic cloves, minced
- 2 carrots and 1 small potato, cooked and in small cubes
- 100 gr (3.5 oz) peas, cooked
- 2 tomatoes, finely chopped
- salt and pepper to taste
- Saute onion in oil until translucent. Add garlic.
- Add carrots, potato, peas and tomatoes and saute.
- Add ground beef and season to taste. Cook until meat starts to brown.
- Wash and pet dry chard leaves. With a spoon put a little bit of the masa and some of the picadillo and roll like a taco (refer to pictures below).
- Wrap with the banana leaves (read more about preparing the banana leaves below).
- Cook the same way than mushroom tamales.
How to prepare banana leaves:
Before using banana leaves they have to be cooked. This is done by passing them very quickly over an open flame until they change color from bright green to a paler one. Be careful not to burn them because they will crack and won’t be useful anymore. Cut them with scissors to form rectangles of about 10″x8″.
Note: Tortilla masa is easily available in Mexico at tortillerias or corn mills. However, in the States you can find dry corn masa for tortillas at the grocery store. Just follow the instructions on the package to rehydrate it and obtain the amount necessary for this recipe.