* Exported from MasterCook * Oaxacan Pumpkin Tamales (Tamales Miahuatecos) Recipe By : L.A. Times Food Section, Apr 1994 Serving Size : 12 Preparation Time :0:00 Categories : Mexican Times Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Banana leaves -- thawed or - frozen 2 c Masa harina -- heaping 2 c Chicken -- up to 2-1/2 c, warm Stock or water 1/2 lb Lard 2 c Pureed, cooked, or canned - pumpkin or winter squash -- - drained if watery 1 1/2 ts Ground Ceylon cinnamon -OR- 1/2 ts Cassia cinnamon (American) 3 oz Piloncillo -- grated or - crushed -OR- 1/2 c Dark-brown sugar -- - firmly packed Salt Bean Filling: 2 c Water 2 ts Anise 2 Oaxacan pasilla -- up to 3 -OR- Dried or canned chipotle - chiles 2 c Black beans -- cooked or canned, - up to 2-1/2 c, drained 5 cl Garlic -- up to 6, peeled 2 tb Lard Salt Unfold banana leaves, being careful not to split them unnecessarily. Wipe with clean damp cloth and pat dry. With kitchen scissors, trim leaves into 12 to 14 rectangles, each about 14x11". Save some of the longer trimmings. Mix masa harina in a bowl or pot with enough warm stock to make soft but not sticky dough. Beat lard in separate large bowl on medium speed until very light and fluffy. Add masa harina mixture and pumpkin puree to lard little at time, beating on medium speed and scraping down as needed. Mixture should be as light as butter cream. Beat in cinnamon, piloncillo, and salt to taste. Place 1 or 2 banana leaf rectangles flat on work space. Tear off some long, thin strips from reserved banana leaf trimmings. Place 2/3 to 1 cup masa mixture in center of leaf and with spatula or fingers spread into 3x4x1/2" thick oval. Place a heaping 1 tb of bean filling in center of oval, Fold left and right edges of banana leaf toward center to meet, overlapping little to cover filling, then fold top and bottom edges to center to make a neat, flat package about 4x5". Fasten by tying with thin strip of banana leaf. Repeat with remaining banana leaves, masa and filling. Place tamales flat in steamer, seam side up, arranging in layers as necessary. Place some extra banana leaves on top to help tamales absorb steam. Steam, covered tightly, over boiling water about 1 hour, replenishing with hot water as needed. Remove steamer basket and let tamales rest 10 minutes before serving. Yield: 12 Tamales Bean Filling: Put water in small pan, add anise and boil until reduced by half. Strain and reserve infusion. If using Oaxacan pasilla or dried chipotles, cover with boiling water and let soak until softened, about 10 minutes. Drain and remove stems. Canned chipotles need no preparation. Working in batches, if necessary, puree beans with chiles, garlic, and anise infusion in blender or food processor fitted with steel blade. Melt lard in heavy skillet or wide, shallow saucepan over high heat. When very hot, add bean puree, watching for splatters. Reduce heat to medium and simmer, uncovered, stirring occasionally to prevent sticking, until liquid is evaporated. Season to taste with salt. Cool to room temperature. Source and article: Zarla Martinez, owner Zarela restaurant, NY. From her cookbook, Food From My Heart. If you don't have a tamale steamer, Martinez recommends propping a cake rack on sawed-off tin cans in a large stockpot or Dutch oven, or placing the tamales directly on the bottom of a Dutch oven and leaning them tepee style against a central prop such as a large ball of aluminum foil (if the tamales are tightly wrapped, they will not leak when you add the 1" of boiling water needed for steaming). Remember that water evaporates faster in a wider pot. Banana leaves and piloncillo (conical loaves of brown sugar) are available in most Mexican markets. L.A. Times, article, "Fat: Restoring a Spattered Reputation", 4/28/94, page H2. Posted by: Larry Luttropp (FVKC70A) From the library of Charles Pearl, Charlie in Philly (CJPV06A) - - - - - - - - - - - - - - - - - -