Bread filling "Tamale"

Ingredients:

• 3 poblano peppers
• 1 and 1/3 cups lard
• 2 tsp baking powder
• 3.5 cups masa harina (instant corn flour)
• 1 cup lightly salted chicken broth
• 2 tablespoons of vegetable oil
• 1 bunch green onions, chopped
• 3 cloves garlic, chopped
• 1 tablespoon chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 0.5 tsp. grated orange zest
• 2 ripe plantains, cut into pieces
• 3 tbsp capers, chopped
• 2 banana leaves (thaw if frozen)
• Special equipment: baking dish measuring 22x32 cm.

Preparation:

1. Preheat oven to grill mode.
2. Cut the poblano peppers in half lengthwise and remove the stems and seeds. Place them cut-side down on a baking sheet and roast in the oven until the peppers are golden brown in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let rest for 5 minutes. Peel the peppers, then coarsely chop them.
3. Preheat oven to 190°C.
4. In a large bowl, combine the lard, baking powder, and salt and stir with a wooden spoon until smooth. In a separate bowl, combine the masa harina, 2 cups of hot water, and broth. Add to the lard mixture and knead until smooth.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the green onions, garlic, chipotle peppers, cumin, and orange zest and cook, stirring, until the green onions are softened, about 2 minutes. Add the plantains, roasted poblano peppers, and capers, and season with salt to taste.
6. Gently fold the onion mixture into the batter. Line a 22x32cm baking dish with banana leaves, slightly overlapping them, and add the filling.
7. Fold the banana leaves over the filling, tucking them under to seal. Cover with foil and bake until the filling is set, about 1 hour 15 minutes, removing the foil halfway through.