Tamales De Mole Poblano With Banana Leaves Food

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).

PORK TAMALES IN BANANA LEAVES (TAMALES CON PUERCO)

Steps:

• Place pork, the 3 cups water, onion halves and 1 clove of the 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 broth.
• Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth.
• Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
• Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough.
• Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves.
• Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales.
• Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches 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 wedges. Serve hot.

TAMALES DE MOLE POBLANO

Steps:

• Thoroughly thaw the banana leaves, taking care not to break the leaves when unfolding them. Place the leaves on a cutting board and use a sharp knife to remove the hard center rib. Using a moist towel, clean the leaves. Reserve a few leaves and cut the rest crosswise into 10-by-12-inch rectangles.
• Place the masa in a bowl. Spoon some of the residual oil from the mole that separated while frying into the masa-just enough to slightly color the masa. Mix in the lard and knead for about 10 minutes, adding enough chicken broth to form a soft dough. Continue kneading for an additional 10 to 15 minutes. Season to taste with salt.
• Arrange a banana leaf rectangle, smooth side down, on a work surface and top with a large spoonful of masa. Spread the masa to cover the entire leaf with a thin, even layer. Place three pieces of chicken in the center of the leaf and cover with two tablespoons of mole. Fold in thirds, as if folding a letter, then tuck the ends under. Repeat with remaining banana leaves, chicken, and mole.
• Fill a large steamer or tamalera with salted water to just below the steamer rack and bring to a boil. Arrange the tamales in a crisscross pattern on the rack, leaving enough space between them to allow steam to circulate. Cover the tamales with the reserved banana leaves and cover the pot with a lid. Steam the tamales at a full boil for about 1 hour and serve.