Tamales Oaxaqueños

Step by stepInstructions

1. Beat the lard with an electric mixer until light and fluffy, about 5 minutes.
2. Mix the masa harina with the baking powder and salt, then beat it into the lard alternately with the warm broth until the dough is soft and spreadable — a small ball should float in a cup of water.
3. Cut the banana leaves into 10 to 12 inch pieces and pass each over a flame or dip in hot water until pliable.
4. Spread about 1/3 cup of masa over each leaf piece, leaving a border, and spoon mole and shredded chicken down the center.
5. Fold the leaves into neat rectangular packets, folding the ends under to seal.
6. Stand the tamales upright in a steamer or tamalera and steam over gently boiling water for 1 1/2 to 2 hours, adding water as needed.
7. Rest the tamales for 10 minutes before serving — the masa should pull cleanly away from the leaf.