Yucatecan "Pudding" Tamales With Achiote And Chicken

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Rick Bayless


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1 pound banana leaves , defrosted if frozen

1/2 small white onion, thinly sliced

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

1 large, whole (about 1 1/4 pounds) chicken breast with bone and skin (if it's split when you buy it, that's fine)

2 teaspoons store-bought achiote paste

1 1/4 pounds (about 2 1/2 cups) masa for tortillas

OR 2 1/4 cups masa harina for tortillas


1 medium-large ripe tomato

4 cups chicken broth, store bought or homemade

4 ounces (1/2 cup) rich-tasting lard (or vegetable shortening if you want to)

About 1 1/2 cups salsa (the classic for these tamales is the Roasted Tomato-Habanero Salsa), for serving

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