Yucatecan "Pudding" Tamales with Achiote and Chicken

Name: Yucatecan "Pudding" Tamales with Achiote and Chicken
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

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Recipe from Season 5, Mexico—One Plate at a Time INGREDIENTS - 1 pound banana leaves, defrosted if frozen - 1/2 small white onion, thinly sliced - 3 sprigs of

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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