Yucatecan Tamales with Achiote and Chicken

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 pound banana leaves, defrosted if frozen

½ small white onion, thinly sliced

3 sprigs of epazote (or a handful of cilantro if epazote can’t be found)

1 (about 1 ¼ pounds) large, whole chicken breast with bone and skin (if it’s split when you buy it, that’s fine)

2 teaspoons store-bought achiote paste

1 ¼ pounds (2 ½ cups) fresh masa for tortillas OR 2 ¼ cups masa harina for tortillas

Salt

1 medium-large ripe tomato

4 cups chicken broth (store bought or homemade)

4 ounces (½ cup) rich-tasting lard (or vegetable shortening if you want to)

About 1 ½ cup salsa (the classic for these tamales is the Roasted Tomato-Habanero Salsa), for serving

Directions at rickbayless.com

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