Salvadoran Tamales

Instructions

1. Prepare the banana leaves
   Rinse the banana leaves thoroughly under warm water to clean them. Cut into approximately 12×12-inch squares. Pass each leaf quickly over an open flame or hot burner until it becomes pliable and changes color slightly. Set aside.
2. Cook the chicken
   Place chicken thighs in a large pot with 8 cups of water, 1 teaspoon salt, half the diced onion, and 1 garlic clove. Bring to a boil, then reduce heat and simmer for about 40 minutes until chicken is tender. Remove chicken, let cool, then shred the meat, discarding skin and bones. Reserve the broth.
3. Prepare the filling
   In a large skillet, heat 2 tablespoons of lard over medium heat. Add remaining onion, garlic, and bell pepper, cooking until softened. Add achiote paste and stir until dissolved. Add shredded chicken, potatoes, olives, and capers. Pour in 1 cup of the reserved chicken broth and simmer for 15 minutes until potatoes are tender. Season with salt to taste. Allow the mixture to cool.
4. Make the masa dough
   In a large bowl, combine masa harina, baking powder, and 1 teaspoon salt. In a separate bowl, beat the remaining lard until fluffy. Gradually add the masa mixture to the lard, alternating with 1 cup of reserved chicken broth, until you achieve a soft, spreadable consistency similar to smooth peanut butter. The masa should be light and fluffy.
5. Assemble the tamales
   Lay a banana leaf square flat on your work surface. Spread about 1/2 cup of masa dough in the center of the leaf, forming a rectangle about 4×5 inches. Place 2-3 tablespoons of the chicken filling in the center of the masa. Fold the sides of the banana leaf over the filling, then fold the ends under to form a neat package. Secure with kitchen twine, tying it like a gift package.
6. Cook the tamales
   In a large tamale steamer or pot with a steamer basket, add water to just below the steamer rack. Stand the tamales upright in the steamer, open end up. Cover the pot with a tight-fitting lid, bring to a boil, then reduce heat to medium-low. Steam for 90 minutes, checking occasionally to ensure there's still water in the pot, adding more hot water as needed.
7. Rest before serving
   Once the tamales are cooked, remove from heat and let them rest for 15 minutes before unwrapping. This allows the masa to set properly and makes them easier to unwrap. Serve warm, removing the banana leaf before eating.