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In Mexico there are more than 4000 varieties of tamales, among these are the Pork Pibil Tamales that are cooked in banana leaves. They are characteristic for their filling of nixtamalized corn dough, to which any type of filling can be added. In this case we used chepil leaf or chipilín, a type of quelite with a very dominant flavor, and stuffed with pork pibil accompanied with pickled purple onions. They are very rich tasting and original!
Heat a comal over high heat, roast the banana leaf until it changes color and becomes more flexible. Remove and reserve.
Heat a pan over medium heat with the lard and cook the pork with a little more orange juice and the achiote, to hydrate it. Season to your liking and reserve.
For the tamales' dough, in a bowl mix the lard with the salt, the corn dough, the dry chipilin leaves and the chicken broth until you obtain a soft and spreadable mixture.
On a board place a rectangle of banana leaf, spread a little dough and place two tablespoons of pork in the center, cover with a little more dough and close the leaf in the form of a tamal. Tie with a ribbon of the same sheet.
Heat a tamalera or tamle steamer stock pot with a little water and place a grid, arrange the tamales and cook covered for 50 minutes or until the dough easily detaches from the leaf. Let stand 15 more minutes out of the fire.
For the pickled onions, in a bowl mix the purple onion with the habanero pepper, the white vinegar, the lemon juice, the oregano and the salt. Leave marinating until the onion softens.
Serve tamales warm accompanied with pickled onions.
PRESENTATION
Serve the tamal on the banana leaf and serve with pickled purple onions.
TIPS
The dough should have a thick, sticky consistency and should be spreadable, so that the tamales are very moist and fluffy. The action of roasting the banana leaf to soften it, is traditionally known as "soasar".
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* Percentage of daily values based on a 2,000-calorie diet.
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