These smoky braised-lamb tamales, favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.

Paola Briseño González




1hr 30 mins
2hrs 15 mins




  • 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.

  • 将荷兰烤箱送回中高,加入剩余的1汤匙油。季节羊羔腿齐头塞2茶匙盐和胡椒。在热油上煮羊肉,偶尔转动,直到各侧褐色,15到20分钟。加入Tomatillo混合物,并在中高中煮沸。将热量减少到低,部分覆盖用盖子,烹饪,偶尔转动羊肉,直到羊肉叉,易于骨折,大约3小时至3小时30分钟。

  • 将羊毛柄转移到板上,然后静置直至冷却到足以处理,约15分钟。同时,煮熟的液体,露出,过高,搅拌经常搅拌,直到加厚至辣味辣味辣味辣味盐稠度并减少至约13/4杯,约30分钟。从热量中取出。精细碎羔羊;丢弃骨头。将切碎的羊肉添加到减少烧烤液体,折腾到外套。季节用盐和胡椒味。完全冷静,约1小时。

  • 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.

  • 将1个香蕉叶片放在干净的工作表面上,一端最近的一端。使用勺子的背部,在叶子的中心纵向延长约1/4杯Masa的准备,甚至厚度为5×4英寸矩形。勺子约2汤匙羊羔混合物在MASA矩形中心的一线中,留下1/2英寸的MASA边界,羊肉混合物。折叠香蕉叶的一侧,所以Masa吞噬了填充物。折叠香蕉叶朝向中心的底部和顶端,并在粉瓦上卷起剩余的叶子,造成紧张的包装。如果需要,用薄薄的香蕉叶系。重复剩下的香蕉叶,MASA准备和羊羔混合物;保留任何剩余的羊羔混合物进行另一次使用。

  • 用1英寸的水填充一个大的牛排。将蒸笼插入(至少7英寸深)放入库存,确保水不触摸蒸锅的底部。用香蕉叶片线底部和蒸锅的两侧。在蒸汽扫描器中水平安排Tamales,略微重叠。

  • 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 doneness, 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 cooking 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.

  • 虽然Tamales休息,搅拌洋葱,香菜,石灰汁,并在中碗中剩下3/4茶匙盐。为洋葱津津有味的托马斯热。

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.



masa preparada for tamales,1 small red onion, finely chopped, rinsed,1 cup packed fresh cilantro leaves, finely chopped,4 teaspoons fresh lime juice" data-content_ad_keys="" data-content_published_date_formatted="20201120" data-content_modified_date_formatted="20201119" data-content_source="0" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="neutral" data-content_nlp_sentiment_score="0" data-content_nlp_sentiment_magnitude="" data-content_nlp_entities="lamb shank tamales|tamales|chiles" data-content_nlp_categories="/food & drink/cooking & recipes|/food & drink/food">