A united blend of spice, sweet and moist with fun texture that leaves boredom to no tongue.
Sweety, goopy stuff (Emily used a jammy marmelaide)
A little salt and pepper
Rub some of that sweet goodness on the duck breasts. Place them skin side to the grill and cover. When they shrink up and brown and are firm to touch, pull them off.
Delicate, sweet goodness all snug in its own little wrapper.
Masa … the ol’ “golden cornflour”
Azuki Beans (sweetened red beans)
The masa part:
Quite simple really. Pop some masa in a bowl, like a cup or so. It’s like making pancakes with Bisquick, you add melted butter until the consistency is compactable were you to make a tamale. Add the azuki beans.
The wrapper part:
The banana leaves are long, long LONG. Carefully tear them into squares, they’re just wrappers so no need to be particular.
The tamale part:
Grab a hand full of masa mix, stick a date surprise in the center. Grab some more masa mix to form a cute, little, rectanglish thingo. Pop that down in the center of the banana leaf square and wrap ‘er up. Usually pull one side over, tuck in the bums and roll to the other side. A tamale is born. So cute and impressive.
Pop that on the grill for a bit and flip once. You want it to be steamy warm. Good job. Grab some champagne, girlfriend.