The Dumpling: A Seasonal Guide by Wai Hon Chu; Connie Lovatt

Author:Wai Hon Chu; Connie Lovatt
Language: eng
Format: mobi, epub, azw3
Tags: Seasonal, Courses & Dishes, Dumplings, Cooking, Regional & Ethnic, Regional & Ethnic - General, Courses & Dishes - Bread, International And Ethnic Cookery, International, Wine, General, Cookery, Bread
ISBN: 9780060817381
Publisher: HarperCollins
Published: 2009-10-14T07:00:00+00:00

Pork Tamales with Green Olives and Jalapeño

Tamales de Puerco (Mexico)

SERVES 4 TO 6 (MAKES 12 DUMPLINGS)

These extravagant pork tamales from southern Mexico offer a multitude of distinct flavors in a small package. As they cook, the tamales soak in flavors both from the filling and from the leaves used to wrap them. Hoja santa leaves, or Mexican pepper leaves, cling to their bodies, adding an herbal, aniselike flavor that is exceptional with pork. Hoja santa leaves can be found at Mexican markets, but if they are not available, you can use chard leaves as a substitute. If you do, mix 2 to 3 tablespoons of finely chopped fresh tarragon into the batter to give the tamales an anise flavor comparable to that of hoja santa.

These dumplings are wrapped using the Envelope Fold, but you can also use the Diamond in the Square Fold if your banana leaves are brittle or torn.

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