26 de noviembre de 2016


Ingredients /
-1 kilo of tortilla dough
-2 liters of water
-500 grams of lard
-40 rectangles of banana leaf 25 cm long by 15 wide, roasted to soften them

-1 hen cut into pieces or can be substituted for chicken
-600 grams of pork leg cut into pieces
-4 roasted garlic cloves
-8 peppers of Castile
-1 teaspoon of achiote in pasta
-1/2 liter of broth
-400 grams of peeled, peeled and diced tomato
-3 leaves of epazote
-Salt to taste

Habanero Chile Sauce
-8 habanero chiles, stripped
-1 Clove roasted garlic
-1/4 cup sour orange juice or 1/8 cup sweet orange and 1/8 cup vinegar
-Salt to taste

Dilute the dough in the water and strain it through a cheesecloth; Let it rest and when the mass has settled on the bottom of the container, drain the water. Heat the butter and strain it over the dough, stir well with the latter and salt to taste. Cool completely. Spread a little dough on each banana leaf, add the filling, fold the leaves into rectangles, tie with a strip of the banana leaves, arrange them lying in a steamer or a tamale pot, and cook for an hour or so. Until they are easily detached from the banana leaf.

Cook the meat with the roasted garlic cloves, salt to taste and water to cover. Grind the achiote with the peppers and broth. Add to the above when you release the boil. Let it boil until the meat is soft and the broth is reduced, then add the tomato and the epazote and salt test. Once the sauce has thickened and the tomato is well cooked, remove from the heat. Crumble the meat and mix with a little sauce.

For the habanero chile sauce
Blend everything until totally blended.

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