Recipes
Banana Leaf Wrapped Lamb Shank Tamales with Morita Chile Salsa
- Banana Bread
These smoky braised-lamb tamales, favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.
Ingredients
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2 tablespoons canola oil, divided
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4 medium tomatillos, husks removed, tomatillos rinsed
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2 small tomatoes
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5 dried morita chiles (about 1/2 ounce), stems removed
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3 garlic cloves
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3 cups lower-sodium chicken stock
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3 pounds lamb shanks
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2 3/4 teaspoons kosher salt, divided, plus more to taste
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1 teaspoon black pepper, plus more to taste
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24 (8- x 10-inch) banana leaf pieces (from about 5 leaves), plus more for lining steamer
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Masa Preparada for Tamales
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1 small red onion, finely chopped, rinsed
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1 cup packed fresh cilantro leaves, finely chopped
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4 teaspoons fresh lime juice
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