Esmeralda Cardenas' Tamales with Banana Leaves

Directions

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1. In a large pot, add the pork, garlic, onion, bay leaves, and salt. Cover with water and bring to a boil. Reduce heat to low and simmer for 1 ½ - 2 hours, or until the pork is tender and cooked through.

2. Once the pork is cooked, remove it from the pot and let it cool slightly. Shred the pork into small pieces and set aside. Reserve broth for the adobo sauce.

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1. On a comal or skillet over medium heat, toast the guajillo, pasilla, and ancho chiles, as well as the pumpkin seeds, tomatoes, onion, and garlic cloves. Stir occasionally to prevent burning. Once lightly toasted, remove from heat.

2. Transfer all the toasted ingredients to a blender or food processor. Add ½ cup of the reserved pork broth, salt, and black pepper. Blend until smooth, adding up to an additional ½ cup if needed to achieve the desired consistency.

3. Strain the blended sauce into a clean pan to remove any solids. Bring the sauce to a simmer over medium heat, then add the chocolate and stir until fully dissolved. Simmer for 10-15 minutes to thicken.

4. Add the shredded pork to the sauce and stir well. Simmer for another 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary. The adobo sauce should have a smooth, slightly thick consistency, similar to gravy or well-blended tomato sauce. It should be pourable but not runny, able to coat the back of a spoon but still flow easily when stirred.

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1. Clean and trim the banana leaves: cut off the central stem and rinse the leaves under cold water to remove any dirt or debris. Cut the leaves into 10-inch squares. Save any leftover banana leaf scraps for lining your tamalera.

2. To make the leaves more pliable, gently cook them on a comal or over an open flame for a few seconds on each side, then set aside.

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1. Using a stand mixer with the whisk attachment or a hand mixer, whip lard on high until light and fluffy, about 5 minutes or until it’s the texture of cake frosting.

2. Add baking powder and gradually add masa harina, incorporating well.

3. Slowly add 3 cups of warm broth or water, mixing to form a cohesive dough. Reserve the extra cup to adjust moisture as needed. The masa should feel well hydrated and smooth, with a creamy, airy texture that’s easy to spread and not gritty.

4. Taste the masa and add salt, whipping to incorporate. If using salted broth, adjust the amount to taste.

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1. Lay one banana leaf square on a clean surface, shiny side up. Scoop out 3-4 tablespoons of masa and spread it in the center of the leaf, leaving about 1 inch of open space on the sides and bottom. Add 2 tablespoons of the adobo pork mixture on top of the masa, adjusting the amounts as needed.

2. Fold the sides of the banana leaf over the filling, then fold the bottom of the leaf upwards to enclose the tamal. You can use a strip of banana leaf or kitchen twine to tie the tamal and hold it together.

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1. Fill the bottom of a tamalera (large steamer) with water, making sure the water level is low enough that the tamales won’t touch it. Place the steamer insert into the tamalera. Line the base with any leftover banana leaf scraps to prevent the tamales from sticking.

2. Stand the tamales upright in the insert, ensuring they are packed snugly but not too tightly. Cover the tamales with additional banana leaves or a clean kitchen towel to keep them from drying out during steaming.

3. Steam over medium-high heat for 1 ½-2 hours, or until the masa pulls away easily from the banana leaves. If necessary, add more water to the tamalera as you steam.