Chilahuates (Banana Leaf Wrapped Tamales)
Try this Chilahuates (Banana Leaf Wrapped Tamales) recipe, or contribute your own. "Tamales" and "Mexican" are two of the tags cooks chose for Chilahuates (Banana Leaf Wrapped Tamales).
Yield: 1 Ready in 1 hours
10 people trying soon
|2 cVegetable broth; lukewarm|
|1 cloveGarlic; finely chopped|
|1/2 cAlmonds; blanched and finely chopped|
|1 tsBaking Powder|
|6 Jalapeno chiles; stemmed|
|1/2 cVegetable shortening|
|1/4 cFresh Cilantro; chopped|
|1/4 cVegetable oil|
|3 Banana leaves|
|Salt; to taste|
|1/2 cScallions; finely chopped|
|4 cMasa harina|
|1 cBlack beans|
|1 Chayote squash; finely chopped|
Chilahuates (Banana Leaf Wrapped Tamales) Preparation
Put the beans in a medium pot, add water, and bring to a boil. Reduce the heat and simmer, covered, for 1-2 hours (depending on the size and age of the beans). The beans are cooked when their skins break easily when stirred. In a mixing bowl, beat the masa harina with the vegetable shortening, alternating with the broth until it is light, about 10 minutes. Add the salt and baking powder. Beat 2 minutes more. Clean and boil or char the banana leaves (if you cant find them already precooked). Trim out the hard veins and cut the leaves into approximately 8-10" squares. Heat the oil in a skillet and saute the garlic and scallions until golden. Add the chayote, chiles, almonds, cilantro, and beans. Mix completely, stirring and cooking everything together. Season with salt to taste. On a banana leaf square spread out a little less than 1/2 cup of the masa harina like a pancake. Top with approximately 2 tsp. of the vegetable/bean mixture. Fold over the leaf like a package and repeat with the remaining leaves and filling. Place the tamales in a steamer, overlapping them diagonally to allow steam to pass through, cover the pot and steam for at least 1 1/2 hours, checking the water level from time to time. (Peel away the leaf and only eat the filling.) Serve with tomatillo or chipotle chile salsa, accompanied by Atole (a hot masa-based drink) for authenticity. [ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster Recipe by: A Cooks Tour of Mexico by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh
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