Ingredients

Method

In a large bowl, mix the masa harina with the chicken broth until a dough forms.

In a pan, heat the lard over medium heat. Stir in the masa harina dough and salt. Cook, stirring constantly, until the dough is slightly dry and very smooth. Set aside to cool.

In a blender or food processor, combine the tomatoes, chiles, and garlic. Process until smooth. Pour the mixture over the shredded chicken and mix well.

Rinse the banana leaves and pat them dry. Cut them into large squares.

Assemble the tamales by placing a scoop of the masa mixture in the center of each banana leaf square. Top with a spoonful of the chicken mixture. Fold the banana leaf over the filling, then tie with kitchen string.

Place the wrapped tamales in a steamer and steam for about 1 hour, or until the dough is firm and fully cooked. Let them cool slightly before unwrapping and serving.