You may also like
Categories:
lard masa harina baking powder salt water Italian dressing ground pork chili powder raisins green olives banana leaves red salsa
Viewed: 7 - Published at: 4 years agoIngredients
- 1/2 cup lard
- 1-3/4 cups masa harina
- 1 tsp. CALUMET Baking Powder
- 3/4 tsp. salt
- 1-2/3 cups warm water
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 lb. ground pork
- 1 Tbsp. chili powder
- 1/3 cup raisins
- 1/3 cup pitted green olives
- 1 lb. banana leaves, cut into 12 (8-inch-long) pieces
- 1/3 cup red salsa
Method
- Beat first 4 ingredients in large bowl with mixer on low speed until blended.
- Gradually add water, beating well after each addition until light and fluffy.
- Heat dressing in medium skillet on medium-high heat.
- Add meat and chili powder; cook 5 min.
- or until lightly browned, stirring occasionally.
- Stir in raisins and olives; cook 2 min.
- Remove from heat.
- Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces.
- Top each with 1/3 cup meat mixture.
- Fold in sides of leaves to completely enclose filling.
- Tie closed with strips cut from some of the remaining banana leaves.
- Pour 3 cups water into tamalera pot or 8-qt.
- stockpot fitted with steamer basket.
- Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves.
- Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel.
- Cover with lid.
- Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.
- Serve tamales topped with salsa.
