Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare batter: In a blender, combine 2 1/2 cups hot broth, 1 cup masa harina and the pepitas. Cover and blend until smooth. Strain mixture through a medium-mesh sieve into a large saucepan. Repeat with the remaining 2 1/2 cups broth and the remaining 3/4 cup masa harina. Add lard (or shortening) and 1 teaspoon salt to the mixture in the saucepan. Cook and stir over medium heat until thickened to the consistency of a cooked cereal. Set aside.
To prepare sauce: In a blender, combine 2 cups hot broth, 1/2 cup masa harina and the achiote paste. Cover and blend until smooth. Strain mixture through a medium-mesh sieve into a medium saucepan. Stir in oregano, chile (if desired), garlic and 1/2 teaspoon salt. Cook and stir over medium heat until thickened and bubbly (sauce will be thick). Set aside.
To assemble the tamales: On one banana leaf, spread 1/2 cup of the batter into an 8-by-4-inch rectangle. Place 2 tablespoons chicken (or turkey) on the batter rectangle, near one short side. Top with 2 tablespoons sauce, one tomato slice and a sprinkle of cilantro. Use the banana leaf to fold the unfilled side over the filled side, enclosing the filling. Fold sides of banana leaf under to make them even with the masa mixture. Tie shut with a strip of banana leaf or 100%-cotton kitchen string. Repeat until all of the banana leaves are filled.
Fill a large steamer with 2 inches of water. Line the steamer rack with some banana leaf scraps. Arrange tamales in the steamer, no more than two deep. Cover tamales with additional banana leaf scraps. Bring the water to a boil. Cover tightly and steam for 1 hour, adding additional water as needed. When the tamales are done, banana leaves should pull away from the tamales (these tamales have a soft, pudding-like texture when done). If you prefer a firmer tamale, let them cool completely or cover and refrigerate overnight, then steam for 10 to 15 minutes to heat through before serving. Serve with salsa.