Banana Leaf Tamales Oaxaquenos with Mole Negro

Beat the lard with an electric mixer for 3 minutes until light and fluffy. This step is critical for tamales that are airy rather than dense.

In a separate bowl, mix the masa harina with the warm chicken broth, stirring until it forms a cohesive dough. Add it to the whipped lard along with the baking powder and salt. Beat for another 5 minutes until the dough is smooth and a small ball floats in a cup of water.

Warm the mole negro in a saucepan with the additional chicken broth, stirring until it reaches a sauce-like consistency that coats the back of a spoon. Toss the shredded chicken in the mole.

Cut the banana leaves into roughly 10x12 inch rectangles. Pass each piece briefly over an open flame or hot skillet for 5 seconds per side to make them pliable.

Place a banana leaf rectangle shiny-side up. Spread about 1/3 cup of masa in a rectangle in the center, leaving borders on all sides. Place a generous spoonful of mole chicken down the middle. Optionally, place a small piece of avocado leaf on top for aroma.

Fold the banana leaf so the masa wraps around the filling, then fold the ends underneath to form a neat rectangular packet. Tie with twine or a strip of banana leaf to secure.

Arrange the tamales upright in a steamer basket, open-end up, packing them snugly so they support each other. Steam over simmering water for 60 to 75 minutes, checking the water level occasionally.

The tamales are done when the masa pulls away cleanly from the banana leaf. Let them rest for 10 minutes before unwrapping to allow the masa to set.