Tamal de plátano
Without a doubt recipes with ripe banana, there are many, and although perhaps in Spain, is an ingredient that does not cook much, beyond that you consume it as fruit, it is true that in other countries you can find with recipes the banana is the protagonist. On this occasion we give you the recipe of the popular tamales mexicans and in particular those made with banana. Then, how it is done step by step, the tamal with banana.
Index of the article
- 1 Tamal banana
- 2 Ingredients
- 3 Development
- 4 Video of Tamale banana:
The tamal de plátano is one of the most traditional recipes of the mexican cuisine. A recipe that requires time for its elaboration, because we have to follow several steps, but whose end result is a delicious dish that many can understand as a dessert, but in Mexico it is usually served as a first course or in fact is the protagonist in many foods, taking into account that are usually stuffed with meat, like chicken and that is the recipe that we are going to explain below
For the tamales:
- 765 grams of mass
- 1/2 cup of butter
- 1 package of banana leaves-green (sold in some supermarkets and especially food shops in Latin).
For the filling:
- 4 chicken breasts
- 2 cups chicken broth
- 4 poblano chiles, deveined and peeled
- 10 green tomatoes
- 2 garlic
- 3 chiles serranos
- 1 bunch of cilantro (coliander)
- 1/2 onion
- 250 grams manchego cheese
For the sauce: Cook the tomato, the garlic, the onion and the cilantro in a saucepan and then strain. We added a tablespoon and a half of salt.
Filling: Cook the chicken for 20 minutes. To the dough add the chicken broth to seep into the dough and add 1/2 cup of butter.
For the tamales: Remojamos the leaves of tamales until they are soft (soft) and we take then a tablespoon and a half of dough on each sheet. Place it inside the chicken and the sauce cooked and then we close the tamales forming pods with fine wire and strong.
Colócamos the tamales in a pan within a pan shallow with water (for water bath) for 1 hour (up to 20 tamales) or until the dough comes off of the banana leaf. Serve it hot or at room temperature.