How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pork Tamales In Banana Leaves (Tamales Con Puerco)?

You need 16 ingredients. The key ingredients include: 1 lb boneless pork shoulder, cut into 1/2-inch cubes, 3 cups water, 1 white onion, small, halved, 2 garlic cloves, and more.

Is Pork Tamales In Banana Leaves (Tamales Con Puerco) suitable as meat & poultry?

Yes, Pork Tamales In Banana Leaves (Tamales Con Puerco) falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pork Tamales In Banana Leaves (Tamales Con Puerco)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tamales In Banana Leaves (Tamales Con Puerco) Recipe

Name: Pork Tamales In Banana Leaves (Tamales Con Puerco)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless pork shoulder, cut into 1/2-inch cubes; 3 cups water; 1 white onion, small, halved; 2 garlic cloves; 1 lb tomatillo, fresh, husks removed; boiling water; 3 poblano chiles, fresh, roasted, peeled, seeded and de-veined; 10 romaine lettuce leaves, small; 3 sprigs cilantro, fresh; 3 tablespoons white onions, chopped; 7 1/2 tablespoons lard (at room temperature) or 7 1/2 tablespoons vegetable shortening (at room temperature); 2 cups masa harina; 1 1/2 teaspoons salt; 1 1/2 teaspoons baking powder; 4 -5 banana leaves; tomatoes, wedges

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

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

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

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

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

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

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

Transfer to serving bowl lined with large lettuce leaves; garnish with tomato wedges. Serve hot.

Pork Tamales In Banana Leaves (Tamales Con Puerco)

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