Pork Tamales In Banana Leaves (tamales Con Puerco) - Southwestern Recipes - Recipes for Southwestern

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Recipe for Pork Tamales In Banana Leaves (tamales Con Puerco) from the Southwestern section.

Pork Tamales in Banana Leaves (Tamales con Puerco)

1 pound boneless pork shoulder, cut into 1/2-inch cubes
3 cups water
1 small white onion, halved
2 cloves garlic
1 pound fresh tomatillos, husks removed
Boiling water
3 fresh poblano chiles, roasted, peeled, seeded and de-veined
10 small Romaine lettuce leaves
3 sprigs fresh cilantro
3 tablespoons chopped white onions
7 1/2 tablespoons lard or vegetable shortening (at room temperature)
2 cups Masa Harina?
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
4 or 5 banana leaves
Tomato wedges

NOTE: Aluminum foil may be substituted for banana leaves.

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.



We hope you enjoy your freshly made Pork Tamales In Banana Leaves (tamales Con Puerco). This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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