Tamales Verdes with Plantain Leaf Wraps

Ingredients

• 3 cups Masa Harina
• 3 cups Vegetable Broth
• 1 cup Lard
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 2 cups Chicken
• 2 whole Serrano Peppers
• 1 bunch Cilantro
• 12 whole Plantain Leaves
• 1 pound Tomatillos
• 1 medium Onion
• 4 cloves Garlic

Instructions

1. 1Prepare the masa: In a large bowl, combine the 3 cups Masa Harina, 3 cups Vegetable Broth, 1 cup Lard, 1 teaspoon Baking Powder, and 1 teaspoon Salt. Mix until a soft, pliable dough forms. Set aside.
2. 2Make the green sauce: Place the 1 pound Tomatillos, 2 whole Serrano Peppers, 1 bunch Cilantro, 1 medium Onion, and 4 cloves Garlic into a blender. Blend until smooth. Set aside.
3. 3Prepare the filling: Cook the 2 cups Chicken until fully cooked. Shred the chicken. In a medium saucepan, combine the shredded chicken with the blended green sauce. Heat over medium heat for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is heated through. Set aside.
4. 4Prepare the plantain leaves: Gently warm the 12 whole Plantain Leaves over a low flame or in a very low oven (around 200°F / 95°C) for about 1 minute per side, just until they become pliable and easier to fold without tearing. Wipe them clean with a damp cloth.
5. 5Assemble the tamales: Lay one prepared plantain leaf flat. Spread about 1/4 cup of the masa dough evenly over the leaf, leaving a small border. Spoon about 2 tablespoons of the chicken and green sauce filling onto the center of the masa. Fold the plantain leaf over the masa and filling to create a sealed packet.
6. 6Steam the tamales: Arrange the folded tamales upright in a large pot with a steamer basket, ensuring they are not overcrowded. Add enough water to the pot to reach just below the steamer basket. Cover the pot tightly and bring the water to a boil. Reduce the heat to medium-low, and steam for 90 minutes, or until the masa is firm and cooked through. Check the water level periodically and add more hot water if needed.
7. 7Cool and serve: Carefully remove the tamales from the steamer. Let them rest for 10 minutes before unwrapping and serving. This resting period allows the masa to set properly.

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