This recipe for meat tamales is wrapped in banana leaves and steamed. Although it takes time to prepare them, there is nothing like homemade tamales!
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 begins to boil, cover and simmer between 45-60 minutes or until the meat is tender.
Crumble the meat (keep the broth).
Roast the chiles, place them in a bowl, cover them with hot water and let them rest 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 and transfer them to a food processor. Add the roasted onion, garlic, marjoram, pepper, cloves and 1 cup of reserved broth. Process until there is a light puree.
In a pan, melt 1 tablespoon of butter and sauté the previous mixture for 5 minutes.
Add the mashed tomatoes to the pan and continue for another 5 minutes. Add the meat, mix well and cover. Cook over low heat for 10 minutes.
Put the banana leaf directly on the fire for 5 seconds.
Cut the banana leaf into squares of 13x15 cm on each side.
Mix 2 tablespoons butter with the dough for 5 minutes.
With the remaining butter, grease one side of the banana leaf.
Place a dough box about 8 cm on the side of the sheet with butter. Cover it with 1 1/2 tablespoons of the meat mixture.
Fold the opposite edges of the sheet towards the center and then do the same with the other two edges so that a closed rectangle forms. To secure the tamales, tie them with thin strips of the same sheet.
Put 2 cups of the water in a pressure cooker with grid for steaming, cover the grid with the other extended banana leaves.
Place the tamales on the leaves of the grid and cover them with more banana leaves.
Cover the pot and cook for 20 minutes. If a steamer is used, follow the same procedure but with 4 cups of water cooking for 1 hour.
Serve hot, accompanied by refried beans.
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