The Dumpling by Wai Hon Chu; Connie Lovatt

Author:Wai Hon Chu; Connie Lovatt
Language: eng
Format: mobi
Publisher: Harpercollins
Published: 2008-12-31T15:00:00+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.

For the Sauce

4 plum tomatoes

2 to 3 large jalapeño chiles

1 small white onion, chopped coarse

2 garlic cloves, crushed

½ teaspoon salt

2 tablespoons nonhydrogenated lard or a neutral oil, such as grapeseed

For the Filling

1 cup bite-sized pieces of cooked pork (if you are making fresh pork broth for the tamale batter, this will provide you with more than enough meat)

1/3 cup raisins

12 large green olives, pitted

For the Batter

1 recipe Tamale Batter from Fresh Masa or from Masa Harina made with pork broth

For Assembly

12 hoja santa leaves or green chard leaves, stemmed

Fifteen 10 × 12-inch prepared banana leaf rectangles (see Glossary of Equipment)

Twelve 15-inch lengths kitchen string for tying the tamales

Equipment

8- to 10-quart steamer pot

1. MAKE THE SAUCE AND THE FILLING: Preheat the oven to 400°F.

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