Oaxacan tamales are traditionally wrapped in banana leaves; try this recipe that tastes delicious and will transport you to this state with its wonderful flavor.
In a large saucepan, cover the pork with water and add 1 clove of garlic, 1/4 onion, and 1/2 teaspoon of salt.
When it starts to boil, cover and simmer for 45-60 minutes or until the meat is tender.
Shred the meat (reserve the broth).
Roast the chiles, place them in a container, cover them with hot water, and let them soak for 20 minutes.
Meanwhile, roast the tomatoes, peel them, and puree them.
Roast the other 1/4 onion, 2 cloves of garlic, marjoram, pepper, and cloves.
Drain the chiles, blend them with the roasted onion, garlic, marjoram, pepper, cloves, and 1 cup of the reserved broth.
In a pan, melt 1 tablespoon of lard and sauté the previous mixture for 5 minutes.
Add the pureed tomatoes to the pan and continue for another 5 minutes. Add the meat, mix well, and cover. Simmer for 10 minutes.
Place the banana leaf to toast for 5 seconds.
Cut the banana leaf into squares of 13x15 cm.
Mix 2 tablespoons of lard with the dough for 5 minutes.
With the remaining lard, grease one side of the banana leaf.
Place a square of dough about 8 cm on the greased side of the leaf. Cover it with 1 1/2 tablespoons of the meat mixture.
Fold the opposite edges of the leaf towards the center and then do the same with the other two edges to form a closed rectangle. To secure the tamales, tie them with thin strips from the same leaf.
Add 2 cups of water to a pressure cooker with a steaming rack, cover the rack with the other extended banana leaves.
Place the tamales on the leaves of the rack and cover them with more banana leaves.
Cover the pot and cook for 20 minutes. They can also be cooked in a steamer.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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