The humble Costa Rican tamale is stuffed with Swiss influences in the GESCHNETZELTES TAMALE. An herbalicious masa dough hides the Zurich specialty of creamy veal and mushroom and is steamed in banana leaves.
Cook veal strips in pan until they are just brown on the surface. Drain on paper towel-lined plate.
Add butter to pan and cook onion for 1 minute and then add mushrooms and cook. Stir in flour and thyme. Add white wine and bring to boil to evaporate then add veal pieces. Dissolve cornstarch in cream and add mixture to the pan and cook for 3 minutes. Add chopped parsley and set aside.
Add masarepa + montreal seasoning + herbs de provence + garlic powder to bowl and stir in chicken stock until cornmeal comes together into a soft dough. Work in butter with your fingers -- dough should be soft and pliable.
Rinse and dry the banana leaves. Cut them into rough 8x10 inch rectangles. Lay the rectangles down flat and place about 1/4 cup of dough in the middle and press into a 2.5 x 4 inch shape. Place 2-3 TBSP of veal filling then top with 1/4 cup of dough.
Fold tamale by folding right side, then left side, then bottom side then top side. Secure with a string and repeat with remaining dough and veal filling.
Place tamales on a steamer basket over boiling water and steam for 45 minutes.