Tamales Colados

Step by stepInstructions

1. Stir the masa into the cold broth until completely dissolved, then press the mixture through a fine-mesh sieve, discarding any solids — this colar step is what gives the tamales their name and their velvet texture.
2. Beat the lard with the salt and baking powder, then beat in the strained masa a little at a time until the batter is very smooth and light, about the consistency of thick pancake batter.
3. Simmer the tomatoes, onion and garlic in the oil, blend smooth, and stir half of the sauce into the chicken.
4. Soften the banana leaf squares over a comal or open flame until glossy.
5. Ladle about ½ cup of the batter onto each leaf, spoon seasoned chicken down the center, and fold the leaf into a rectangular packet.
6. Steam the packets upright in a steamer for 1½ to 2 hours, until the masa is set and silky.
7. Unwrap and serve with the remaining tomato sauce.