ZESTY GROUND BEEF & CORNBREAD IN BANANA LEAVES
In this extra-flavorful dish, extra-lean ground beef is cooked with tomato paste, raisins and olives and served with cornbread and banana leaves.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Heat dressing in medium skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring occasionally. Add tomato paste, raisins and olives; mix well. Simmer on medium heat 10 min. or until liquid is absorbed, stirring occasionally.
- Meanwhile, prepare corn muffin batter as directed on package; set aside. Cut 6 (10-inch) squares from banana leaves; reserve trimmings for later use. Holding 1 of the banana leaves with tongs, quickly pass leaf over gas burner on medium heat several times until pliable. (Do not overheat leaf or it will become brittle.) Spread about 1/4 cup corn muffin batter into 3-inch square in center of smooth side of banana leaf; top with about 1/3 cup meat mixture. Fold over sides and ends of leaf to completely enclose filling. Repeat to make 6 packets. Tie each packet with a thin strip from banana leaf trimmings. Place on rack in 15x10x1-inch pan.
- Bake 20 min. or until wooden toothpick inserted into centers comes out clean. Cool 5 min. Serve with sour cream.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
TAMALES WRAPPED IN BANANA LEAVES
The people in southern Mexico often wrap their tamales in banana leaves instead of corn husks, first wilting the leaves by quickly holding them over a flame or a very hot electric burner. It is said that "the good tamale is known by its wrapper," so try to make a secure and attractive package. Frozen banana leaves from the Philippines can be found in most Asian and Mexican markets.
Provided by Honey Sweet
Categories Pork
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 268.1, Fat 16.6, SaturatedFat 5.8, Cholesterol 54.7, Sodium 438.7, Carbohydrate 12.2, Fiber 4.7, Sugar 1.5, Protein 18.8
NACATAMALES (ANY BANANA LEAF WRAPPED CENTRAL AMERICAN TAMALES)
These tamales are very different from the regular mexican tamales. The masa is different as is the filling and the wrapping. Nacatamales are usually only made for special occasions or christmas as they are very time consuming and labor intensive but the end product is well worth it. Learning how to make these is a huge milestone in my culture. They can be made vegeterian if you subsitute the chicken broth for veggie broth, the lard for veggie shortening, omit the meat and add sliced zucchini/spinach/sauted poblano peppers with onions or anything else you wish. The masa is the most difficult part. It requires alot of water/broth and constant mixing so that is does not burn (almost like making a roux). It might take a couple of tries before you can get the consitency of the masa right. Too much lard, the masa is too greasy. Too much water it becomes very sticky (like cookie dough). Too little water, the masa will be very dry. Once you can make the masa right, you can make these with your eyes closed
Provided by Chef Sarita in Aust
Categories Mexican
Time P1DT3h
Yield 25 tamales, 25 serving(s)
Number Of Ingredients 19
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!
BANANA CORNBREAD
Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.
Provided by Shaun Bowen
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 196 calories, Carbohydrate 31.5 g, Cholesterol 1.6 mg, Fat 6.8 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 243.9 mg, Sugar 13.5 g
EASY CORNED BEEF AND CABBAGE
This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.
Provided by Trisheee
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
- Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 45.8 g, Cholesterol 122.7 mg, Fat 34.3 g, Fiber 8.6 g, Protein 38.8 g, SaturatedFat 10.9 g, Sodium 2852 mg, Sugar 13.5 g
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