Bread filling "Tamale"

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 310, total fat 20 G., saturated fats 7 G., proteins 3 G., carbohydrates 31 G., fiber 3 G., cholesterol 16 mg, sodium 266 mg, sugar 6 G.

This casserole differs from the traditional American turkey bread stuffing in both its ingredients and presentation, but it's no less delicious as a side dish for roasted poultry. It's prepared in the style of the Mesoamerican tamale, made from cornmeal with poblano peppers, smoked chipotles, slices of ripe plantains, and plenty of fragrant green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 poblano peppers
1 and 1/3 cups lard
2 tsp baking powder
3.5 cups masa harina (instant corn flour)
1 cup lightly salted chicken broth
2 tablespoons of vegetable oil
1 bunch green onions, chopped
3 cloves garlic, chopped
1 tablespoon chopped chipotle peppers in adobo sauce
1 tsp ground cumin
0.5 tsp. grated orange zest
2 ripe plantains, cut into pieces
3 tbsp capers, chopped
2 banana leaves (thaw if frozen)
Special equipment: baking dish measuring 22x32 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, poblano pepper, chipotle peppers in adobo sauce, green onions, Orange zest, plantain, bananas, capers, cumin, lard

Cooking the dish according to the recipe:

Preheat oven to grill mode.
Cut the poblano peppers in half lengthwise and remove the stems and seeds. Place them cut-side down on a baking sheet and roast in the oven until the peppers are golden brown in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let rest for 5 minutes. Peel the peppers, then coarsely chop them.

Preheat oven to 190°C.
In a large bowl, combine the lard, baking powder, and salt and stir with a wooden spoon until smooth. In a separate bowl, combine the masa harina, 2 cups of hot water, and broth. Add to the lard mixture and knead until smooth.
Heat the vegetable oil in a large skillet over medium-high heat. Add the green onions, garlic, chipotle peppers, cumin, and orange zest and cook, stirring, until the green onions are softened, about 2 minutes. Add the plantains, roasted poblano peppers, and capers, and season with salt to taste.
Gently fold the onion mixture into the batter. Line a 22x32cm baking dish with banana leaves, slightly overlapping them, and add the filling.
Fold the banana leaves over the filling, tucking them under to seal. Cover with foil and bake until the filling is set, about 1 hour 15 minutes, removing the foil halfway through.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Main courses / Side dishes / Food Network - recipes

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