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1
Preheat the broiler.
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2
Halve the poblanos lengthwise and remove the stems and seeds.
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3
Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes.
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4
Transfer to a bowl, cover with plastic wrap and set aside 5 minutes.
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5
Peel off the skin, then roughly chop.
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6
Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined.
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7
Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
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8
Heat the vegetable oil in a large skillet over medium-high heat.
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9
Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes.
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10
Add the plantains, roasted poblanos and capers and season with salt.
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11
Gently stir the scallion mixture into the masa mixture.
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12
Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling.
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13
Fold the banana leaves over the filling, tucking them in to seal.
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14
Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.
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15
Photograph by Kana Okada
