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1
To make Masa: Combine masa harina, salt, and baking powder in bowl.
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2
Add 2 1/4 cups hot water, and beat on medium speed until mixture is crumbly.
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3
Increase speed to medium-high, and alternately add shortening and broth 1 Tbs.
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4
at a time.
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5
Beat 15 minutes, or until mixture is light and fluffy.
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6
(To test texture, drop 1 Tbs.
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7
masa into cold water.
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8
If it floats, its light enough.)
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9
Set aside.
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10
To make Filling: Preheat oven to broil.
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11
Place chiles on baking sheet, and broil 8 to 10 minutes, or until blackened on all sides, turning occasionally.
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12
Place in bowl, cover with lid, and steam 15 minutes.
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13
Pull off charred skin by hand, and dip chiles in water to remove blackened bits.
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14
Remove stems, seeds, and veins, and cut chiles into 1/2-inch dice.
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15
Meanwhile, heat oil in skillet over medium heat.
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16
Add onion, and cook 10 minutes, or until browned.
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17
Add raisins, broth, oregano, and chopped poblanos; simmer 5 minutes.
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18
Remove from heat, and stir in olives.
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19
Cool.
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20
To assemble tamales: Hold each banana leaf square briefly over low gas burner to soften.
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21
Place each banana leaf square shiny side up, atop 10-inch foil square.
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22
Spread 1/2 cup Masa in thin layer over center third of each banana leaf.
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23
Top with heaping 1 Tbs.
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24
Filling.
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25
Fold over sides and then ends of banana leaf to enclose filling in Masa, then wrap in foil square.
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26
Stack tamales in steamer basket, and steam over simmering water 1 hour, or until Masa is just set and pulling away from banana leaves.
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27
Meanwhile, to make Romesco Sauce: Puree peppers, sherry vinegar, and paprika in blender until smooth.
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28
Add almonds, breadcrumbs, and garlic, and puree until smooth.
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29
With blender motor running, add olive oil in steady stream until smooth sauce forms.
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30
To serve: Remove and discard foil from tamales.
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31
Serve with Romesco Sauce.
