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Name: Chilahuates (Banana Leaf Wrapped Tamales)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 2 c Vegetable broth lukewarm; 1 clove Garlic finely chopped; 1/2 c Almonds blanched and finely chopped; 1 ts Baking Powder; 6 Jalapeno chiles stemmed; 1/2 c Vegetable shortening; 1 ts Salt; 1/4 c Fresh Cilantro chopped; 1/4 c Vegetable oil; 3 Banana leaves; Salt to taste; 1/2 c Scallions finely chopped; 4 c Masa harina; 1 c Black beans; 1 Chayote squash finely chopped

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INGREDIENTS

2 c Vegetable broth ; lukewarm
1 clove Garlic ; finely chopped
1/2 c Almonds ; blanched and finely chopped
1 ts Baking Powder
6 Jalapeno chiles ; stemmed
1/2 c Vegetable shortening
1 ts Salt
1/4 c Fresh Cilantro ; chopped
1/4 c Vegetable oil
3 Banana leaves
Salt ; to taste
1/2 c Scallions ; finely chopped
4 c Masa harina
1 c Black beans
1 Chayote squash ; finely chopped

INSTRUCTIONS

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 on Apr 17, 1998

NOTES

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Chilahuates (Banana Leaf Wrapped Tamales)

2 c Vegetable broth lukewarm
1 clove Garlic finely chopped
1/2 c Almonds blanched and finely chopped
1 ts Baking Powder
6 Jalapeno chiles stemmed
1/2 c Vegetable shortening
1 ts Salt
1/4 c Fresh Cilantro chopped
1/4 c Vegetable oil
3 Banana leaves
 Salt to taste
1/2 c Scallions finely chopped
4 c Masa harina
1 c Black beans
1 Chayote squash finely chopped

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 <phannema@wizard.ucr.edu> on Apr 17,  1998

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tastey lil morsels, very good recipe,keep um coming, Photo by CCheryl
CCheryl

Nutrition

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Serving Size: 1 Serving (7141g)
Recipe Makes: 1

Calories: 5449
Calories from Fat: 1783 (33%)

Amt Per Serving		% DV

	Total Fat 198.1g	264 %
	Saturated Fat 35.3g	176 %
	Monounsaturated Fat 88.8g
	Polyunsanturated Fat 61.1g
Cholesterol 0mg		0 %
Sodium 22087.7mg		762 %
Potassium 4871.6mg		128 %
Total Carbohydrate 842.6g		248 %
	Dietary Fiber 36.2g	145 %
	Sugars, other 806.4g
Protein 119.6g		171 %
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Calories per serving: 5449

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