DECEMBER 2020 121Banana Leaf–Wrapped Lamb
Shank Tamales with Morita
Chile Salsa
ACTIVE 1 HR 30 MIN; TOTAL 2 HR 15 MIN
SERVES 12
Stepping in for corn husks, banana leaves
perfume these tamales with their softly
sweet aroma as they steam. The rich,
slow-cooked flavor of lamb shanks is the
perfect partner for the intense smokiness
of morita chiles; you can substitute chipo-
tles in a pinch.
2 Tbsp. canola oil, divided
4 medium tomatillos, husks removed,
tomatillos rinsed
2 small tomatoes
5 dried morita chiles (about^1 / 2 oz.),
stems removed
3 garlic cloves
3 cups lower-sodium chicken stock
3 lb. lamb shanks
23 / 4 tsp. kosher salt, divided, plus more
to taste
1 tsp. black pepper, plus more to
taste
24 (8- x 10-inch) banana leaf pieces
(from about 5 leaves), plus more for
lining steamer
Masa Preparada for Tamales
(recipe p. 117)
1 small red onion, finely chopped,
rinsed
1 cup packed fresh cilantro leaves,
finely chopped
4 tsp. fresh lime juice
- Heat 1 tablespoon oil in a large Dutch
oven over medium-high. Add tomatillos
and tomatoes; cook, turning occasionally,
until blackened in spots, 3 to 4 minutes.
Add chiles and garlic; cook, turning often,
until chiles are lightly toasted, about 1
minute. Transfer tomatillo mixture to a
blender. Add chicken stock, and process
until mostly smooth, about 20 seconds.
Set aside. - Return Dutch oven to heat over
medium-high, and add remaining 1 table-
spoon oil. Season lamb shanks all over
with 2 teaspoons salt and pepper. Cook
lamb in hot oil, turning occasionally, until
browned on all sides, 15 to 20 minutes.
Add tomatillo mixture, and bring to a boil
over medium-high. Reduce heat to low,
partially cover with lid, and cook, turning
lamb occasionally, until lamb is fork-tender
and comes easily off the bone, about 3
hours to 3 hours and 30 minutes. - Transfer lamb shanks to a plate, and let
stand until cool enough to handle, about
15 minutes. Meanwhile, cook braising
liquid, uncovered, over medium-high, stir-
ring often, until thickened to a salsa-like
consistency and reduced to about 1^3 / 4
cups, about 30 minutes. Remove from
heat. Finely shred lamb; discard bones.
Add shredded lamb to reduced braising
liquid, and toss to coat. Season to taste
with salt and pepper. Let cool completely,
about 1 hour.- Using tongs, warm banana leaf pieces,
1 at a time, over flame of a gas burner on
medium-high, turning often, until leaves
are glossy and pliable, about 10 seconds.
Alternatively, microwave banana leaf
pieces, 6 at a time, on a microwavable
plate on high in 10-second intervals until
leaves are glossy and pliable, about 30
seconds. - Place 1 banana leaf piece on a clean
work surface with one short end closest
to you. Using the back of a spoon, spread
about^1 / 4 cup masa preparada lengthwise
in center of leaf in a 5- x 4-inch rect-
angle of even thickness. Spoon about 2
tablespoons lamb mixture in a line down
the center of masa rectangle, leaving a
(^1) / 2 -inch border of masa above and below
lamb mixture. Fold one side of banana
leaf over so the masa encases the filling.
Fold bottom and top ends of banana leaf
toward center, and roll remaining leaf
around the tamal, creating a tight pack-
age. Tie with a thin strip of banana leaf, if
desired. Repeat with remaining banana
leaves, masa preparada, and lamb mix-
ture; reserve any remaining lamb mixture
for another use.
- Fill a large stockpot with 1 inch of water.
Place a steamer insert (at least 7 inches
deep) in stockpot, ensuring water does
not touch bottom of steamer. Line bottom
and sides of steamer with banana leaf
pieces. Arrange tamales horizontally in
steamer, overlapping slightly.- Heat pot over medium-high until steam
is visible, 5 to 8 minutes. Place a layer
of banana leaf pieces on top of tamales.
Cover pot with a clean kitchen towel, and
place lid on top. Reduce heat to medium-
low, and cook 45 minutes. To test done-
ness, carefully uncover pot, and remove
1 tamal. Cover pot, and allow remaining
tamales to keep cooking. Let tamal rest
10 minutes before unfolding. If masa
sticks to banana leaf, rewrap tamal, and
return to steamer basket. Continue cook-
ing tamales 5 minutes before checking
again for doneness. If banana leaf pulls
away cleanly from masa, turn off the heat,
and let tamales rest in pot, lid removed,
banana leaves and kitchen towel in place,
for 15 minutes. - While tamales rest, stir together onion,
cilantro, lime juice, and remaining^3 / 4 tea-
spoon salt in a medium bowl. Serve tama-
les hot with onion relish.
MAKE AHEAD Lamb mixture can be made
up to 2 days ahead. Cooked tamales can
be stored in refrigerator up to 2 days or
frozen up to 1 month. If frozen, thaw in
refrigerator overnight. Steam to reheat, or
remove husks and sear in a lightly oiled
pan until crispy on the outside.
WINE Dark, earthy red: 2017 Mettler
Family Vineyards Petite Sirah
NOTE Banana leaves can be found in the
freezer section of Latin and Asian
markets.
IF YOU LIKE YOUR TAMALES
CAKE-LIKE AND FLUFFY,
WRAP THEM IN
CORN HUSKS.
IF YOU PREFER YOUR TAMALES
CUSTARD-LIKE AND DENSE,
U S E BA NA NA
LEAVES I NSTEAD.