Vaporcitos

Step by stepInstructions

1. Grind the achiote seeds to a fine powder in a spice grinder.
2. Beat the lard until fluffy, then work in the masa, achiote, salt, baking powder and enough warm broth to make a soft dough; knead in the black-eyed peas.
3. Soften the banana leaves over a comal or open flame until glossy.
4. Divide the dough into 12 pieces, flatten each into a thin disk by hand, and mound seasoned chicken in the center.
5. Fold the disk over the filling, shape it into a small oval, and wrap it in a banana leaf square, folding the ends under.
6. Steam the vaporcitos for 45 to 60 minutes, until the masa is cooked and tender.
7. Serve hot with tomato sauce spooned over the top.