Banana Leaf Wrapped Lamb Shank Tamales with Morita Chile Salsa

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.

Nutrition Information

285 Calories

48g Carbohydrates

22g Protein

327mg Potassium

6g Fiber

4g Sugar

Ingredients

2 tablespoons canola oil, divided
4 medium tomatillos, husks removed, tomatillos rinsed
2 small tomatoes
5 dried morita chiles (about 1/2 ounce), stems removed
3 garlic cloves
3 cups lower-sodium chicken stock
3 pounds lamb shanks
2 3/4 teaspoons kosher salt, divided, plus more to taste
1 teaspoon 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
1 small red onion, finely chopped, rinsed
1 cup packed fresh cilantro leaves, finely chopped
4 teaspoons fresh lime juice