Tamales Verdes

Ingredients

Instructions

1. 1

   Bring a kettle or small pan of water to a boil for steaming later. Meanwhile, finely mince the garlic, chop the chile, cube the pork, and trim the banana leaf into 2 squares plus thin tying strips. Briefly pass the banana leaf over a flame or dip it for 20 to 30 seconds in hot water until glossy and flexible, then pat dry so it will not crack when folded.

2. 2

   Heat a small saute pan over medium-high heat and melt the lard for the filling. Add the pork and sear for 3 to 4 minutes until lightly browned at the edges; do not overcrowd the pan. Stir in the minced garlic, chopped chile, cumin, salt, and black pepper, cook for 30 seconds until fragrant, then add the water. Cover and simmer 12 to 15 minutes until the pork is just tender and the liquid has reduced to a moist coating. The filling should be juicy, not soupy. Remove from the heat.

3. 3

   While the pork cooks, blend the chile, cilantro, garlic, and warm chicken stock until very smooth. A smooth green puree distributes flavor evenly through the masa and keeps the tamales tender.

4. 4

   In a bowl, whisk the masa harina with the salt and cumin. Melt the lard and beat it into the masa mixture, then gradually stir in the green stock puree until a thick, spreadable dough forms. Let it stand 5 minutes so the masa hydrates fully; it should resemble soft polenta and hold a spoon mark. If too stiff, add 1 to 2 teaspoons of water; if too loose, rest another minute before adjusting.

5. 5

   Lay out the softened banana leaf pieces. Divide the green masa between them, spreading each portion into a rough rectangle about 12 x 15 cm in the center, leaving borders for folding. Spoon the pork filling evenly over the middle of each. Fold the long sides of the leaf over the masa first, then fold up the ends to make secure packets. Tie each parcel with a strip of banana leaf. Keep the folds snug so steam cannot drip inside.

6. 6

   Set up a steamer or a pot with a rack and add the steaming water. Bring to a steady boil, place the tamales seam-side up, cover tightly, and steam for 22 to 25 minutes. Check once midway that the pot has enough water. The tamales are done when the masa feels firm but still moist and pulls away cleanly from the leaf in the center.

7. 7

   Rest the tamales 5 minutes off the heat before opening; this helps the masa finish setting. Serve hot in the leaf or unwrap onto plates, spooning over any juices left inside the packets.

Nutrition per serving

Notes

• •If fresh banana leaf is unavailable, frozen banana leaf works well; thaw and wipe it clean before softening.
• •Aji amarillo is also traditional in Peruvian tamales, but for a distinctly green version, aji verde or jalapeno with cilantro gives the right color and fresh heat.
• •Do not overfill the packets: a thinner layer of masa cooks through more reliably within the 60-minute schedule.
• •Serve with salsa criolla or lime wedges for brightness.

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