Monday, November 30, 2009
Technically speaking these are not really tamales and on that same technical note they are not really pasteles either so then what are they? We could call them pastmales or tamasteles but thats just shaking the tree a little too hard so they will be known as banana leaf tamales.
Sometimes I just "unique" myself all the way to the next county and this is one of those times. Banana leafs lend such a select flavor to foods that makes them unmistakeably Caribbean.
I ground up all the pieces of turkey that no one would want to eat - you know the skin and all those trimmings when you take the carcass down to nothing to make broth
....and this was processed with dried mulato, anaheim, chipotle, paprika, and guajillo chiles along with oregano and garlic until it was a nice mix.
Corn masa was made and the meat was spooned and the banana leaves folded and the pot was stuffed. This is how they looked before I wrapped them in parchment and tied them off with string before simmering for an hour in hot broth.
This is one of those rare instances where hot sauce seems to be the right condiment. I am submitting this to Natasha at 5 Star Foodie for her Makeover Challenge.
Posted by Christo Gonzales at 12:44 PM