- 3 Pablano chili peppers
- 1 1/3 C lard
- 2 t baking powdre>
- Kosher salt
- 3 1/2 C masa harina (instant corn flower)
- 1 C low-sodium chicken broth
- 2 T vegetable oil
- 1 bunch scallions, chopped
- 3 cloves garlic, chopped
- 1 T chopped chipotle chilies in adobo sauce
- 1 t ground cumin
- 1/2 t grated orange zest
- 2 ripe plantains, chopped
- 2 T capers, chopped
- 2 banana leaves, (thawed if frozen)
1. Preheat the broiler. Halve the pablanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until brown in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
2. Preheat the oven to 375*. Combine the lard, baking powder and 1 t salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 C hot water and the broth in a seperate bowl; add to the lard mixture and mix until smooth.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin, and the orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted pablanos, and capers and season with salt.
4. Gently stir the scallion mixture into the masa mixture. Line a 9 x 13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them into seal. Cover with Aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering half way through.