- 4 large banana leaves washed and rolled
- 250 g of lard
- 1 kg white dough for tortillas
- 1/2 cup gua with two tablespoons tequesquite (a special salt)
- 2 cups chicken stock (save when cooking chicken)
- 1 tablespoon of baking powder
- Salt to your taste
- Cook the tomatoes with the onion and garlic. Blend them with the cilantro and the chilies. Empty them in a pot, add the chicken and boil for five minutes.
- Heat the banana leaves about a comma 15 seconds on each side. You can do it in the microwave by putting the leaves in a plastic bag for a minute.
Beat the butter to make it soft and spongy.
- Add the broth, water, powder, salt, and dough, continue beating until perfectly mixed. To know if it’s about to take a ball, put it in a glass of water and if it floats, it’s ready.
- Put the banana leaf with the bright side up and a little dough in the middle, in this same add a tablespoon of the chicken stew.
- Close each tamale by folding the sides and tying them with a thin strip of banana leaf.
- Place tamales vertically in the steamer. Cover with a clean kitchen towel and lid.
- Leave on medium heat for an hour or until the tamale is cooked and easily peeled off from the corn leaf. Repeat before serving.