Tamales de Picadillo

You will need:
20 squares of banana leaf (12x12 inches), steamed
40 pieces of kitchen twine or banana leaf strings
1 batch of tamale dough (scroll down for recipe)
Picadillo for filling (see previous recipe)
Bamboo or metal steamer

1. Stack banana leaves.










2. Place 2 spoonfuls of dough on the top leaf and shape it into a rough square.

3. Place a spoonful of picadillo on the left half of the dough square.













4. Bring the left and right edges of the leaf together to surround the filling with dough. Use a rolling motion to make a fat cigar shape out of the tamale.



5. Use the right edge of the leaf to scrape back any dough that has tried to escape. Fold back the leading edge and tighten the roll.


6. Secure the ends of the roll with twine/banana leaf threads.

7. Place in the steamer and repeat; tamales may be stacked in two layers. When the steamer tray is full, cover and steam for 5-10 minutes.



Dough (adapted from Maseca package):
2 C masa harina for tamales
1 t baking powder
½ t salt
2 C warm chicken broth
2/3 C lard

1. Stir together the masa harina, baking powder, and salt.

2. Add broth and mix together.

3. In a separate bowl, beat lard until fluffy. Add reconstituted masa and beat until spongy.