Yucatecan "Pudding" Tamales with Achiote and Chicken - Rick Bayless

Ingredients

• 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 (about 1 1/4 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 1/4 pounds (2 1/2 cups) fresh masa for tortillas OR 2 1/4 cups masa harina for tortillas
• Salt
• 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 cup salsa (the classic for these tamales is the Roasted Tomato-Habanero Salsa), for serving