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Veracruzano "Pudding" Tamales with Chicken, Chipotle, and Herbs

These silky textured Veracruzano "pudding" tamales are made with a precooked batter that helps cut down the cooking time.

Source: Martha Stewart Living, December/January 1998
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Ingredients

Directions

Cook's Notes

Fresh or frozen banana leaves are available at Mexican markets. If they are thick and not supple, roll them loosely, and steam over medium heat until they become pliable, about thirty minutes.

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