Tamale Stuffing
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
Lard2 tsps
Baking Powder2 tbsps
Vegetable Oil1 bunch
Scallions (chopped)3 cloves
Garlic (chopped)1 tsp
Ground Cumin1 tsp
Orange Zest (grated)3 tbsps
Capers (chopped)Directions:
1
Special equipment: 9-by-13-inch baking dish Preheat the broiler
2
Halve the poblanos lengthwise and remove the stems and seeds
3
Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes
4
Transfer to a bowl, cover with plastic wrap and set aside 5 minutes
5
Peel off the skin, then roughly chop
6
Preheat the oven to 375 degrees F
7
Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined
8
Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth
9
Heat the vegetable oil in a large skillet over medium-high heat
10
Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes
11
Add the plantains, roasted poblanos and capers and season with salt
12
Gently stir the scallion mixture into the masa mixture
13
Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling
14
Fold the banana leaves over the filling, tucking them in to seal
15
Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through
16
Photograph by Kana Okada