Tamale Stuffing

Name: Tamale Stuffing
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 teaspoons baking powder; 2 banana leaves (thawed if frozen); 3 Tbsps capers, chopped; 1 Tbsp chopped chipotle chiles in adobo sauce; 3 cloves garlic, chopped; 1 teaspoon ground cumin; 10 servings Kosher salt; 237 milliliters low-sodium chicken broth; 828 milliliters masa harina (instant corn flour); 1 teaspoons grated orange zest; 2 ripe plantains, chopped; 3 poblano chile peppers; 1 bunch scallions, chopped; 2 Tbsps vegetable oil; 315 milliliters lard

You can never have too many side dish recipes, so give Tamale Stuffing It will be a hit at your Thanksgiving event. If you have scallions, lard, masa harina, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Special equipment: 9-by-13-inch baking dish

Equipment you will use

Baking Pan

Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds.

Ingredients you will need

Poblano Pepper

Seeds

Equipment you will use

Broiler

Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes.

Equipment you will use

Baking Sheet

Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined.

Ingredients you will need

Baking Powder

Lard

Salt

Equipment you will use

Wooden Spoon

Bowl

Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.

Ingredients you will need

Masa Harina

Broth

Water

Lard

Equipment you will use

Whisk

Bowl

Heat the vegetable oil in a large skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes.

Ingredients you will need

Orange Zest

Chipotle Chiles

Green Onions

Garlic

Cumin

Add the plantains, roasted poblanos and capers and season with salt.

Ingredients you will need

Plantain

Poblano Pepper

Capers

Salt

Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

Ingredients you will need

Banana Leaves

Green Onions

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Photograph by Kana Okada

Equipment

Ingredients

Servings:

2teaspoons

baking powder 2

banana leaves (thawed if frozen)3Tbsps

capers, chopped 1Tbsp

chopped chipotle chiles in adobo sauce 3cloves

garlic, chopped 1teaspoon

ground cumin 10servings

Kosher salt 237milliliters

low-sodium chicken broth 828milliliters

masa harina (instant corn flour)1teaspoons

grated orange zest 2

ripe plantains, chopped 3

poblano chile peppers 1bunch

scallions, chopped 2Tbsps

vegetable oil 315milliliters

lard

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.