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    You are in: Home / Recipes / Pork Tamales in Banana Leaves (Tamales Con Puerco) Recipe
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    Pork Tamales in Banana Leaves (Tamales Con Puerco)

    1/1 Photo of Pork Tamales in Banana Leaves (Tamales Con Puerco)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Buster's friend's Note:

    Received this in email - reminds me of tamales a Honduran friend described. Since the banana plants are up & growing like crazy now I thought this is the right time to give this recipe a whirl. Given the time involved to make I plan to double recipe & freeze a lot of tamales. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! Lavender noted - Aluminum foil may be substituted for banana leaves.

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    Ingredients:

    Yield:

    tamales

    Units: US | Metric

    Directions:

    1. 1
      Place pork, the 3 cups water, onion halves and 1 clove of the garlic in medium saucepan. Heat over medium heat to boiling; reduce heat to low. Simmer, partially covered, until pork is fork-tender, 20 to 30 minutes. Drain pork, reserving 1 1/2 cups broth.
    2. 2
      Place tomatillos and boiling water to cover in medium saucepan. Simmer over medium heat until fork tender, 8 to 10 minutes; drain. Place tomatillos, chiles, 2 small lettuce leaves, cilantro, chopped onion and remaining clove garlic in blender container; process until smooth.
    3. 3
      Heat 2 tablespoons lard or vegetable shortening in 4-quart saucepan over medium heat until hot; add tomatillo mixture. Cook and stir until slightly thickened, 3 to 4 minutes. Stir in pork; simmer, stirring occasionally, until pork is very tender, 20 to 30 minutes.
    4. 4
      Mix Masa Harina, salt and baking powder in medium bowl. Beat remaining 5 1/2 tablespoons lard in large mixer bowl until light and fluffy, 5 to 10 minutes. Beat in masa mixture, 1/4 cup at a time; beat until thoroughly blended. Heat reserved pork broth jut until warm; gradually beat into masa mixture to form soft, moist dough.
    5. 5
      Rinse banana leaves well; using scissors, cut out an discard center rib. Cut leaf halves crosswise into 24 (8-inch) squares. Set stove burner at medium heat. Pass each leaf square quickly across burner a few times until pliable; do not overheat or it will become brittle. Cut remaining 8 small lettuce leaves crosswise into halves.
    6. 6
      Spread about 2 tablespoons dough into a 3-inch square on center of 1 banana leaf piece. Top with about 2 tablespoons pork mixture; cover with 1/2 lettuce leaf. Fold sides, then ends of banana leaf over filling to enclose. Repeat to make 16 tamales.
    7. 7
      Line large steamer basket with remaining 8 banana leaf squares. Stack tamales sin basket, folded sides down; cover with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil; steam tamales until dough is cooked through, about 1 hour.
    8. 8
      Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Pork Tamales in Banana Leaves (Tamales Con Puerco)

    Serving Size: 1 (2527 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 197.7
     
    Calories from Fat 113
    57%
    Total Fat 12.6 g
    19%
    Saturated Fat 4.4 g
    22%
    Cholesterol 25.8 mg
    8%
    Sodium 276.2 mg
    11%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.1 g
    8%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    banana leaves

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