Tamales de Pollo (Salvadoran Chicken Tamales)

Instructions

1. Simmer the chicken with the halved onion, 2 garlic cloves, 1 tsp salt and the water for 30 minutes, until cooked through (74°C / 165°F). Lift out the chicken and strain the broth, keeping 1 liter (4 cups). Shred the chicken, discarding skin and bones.
2. Char the tomatoes, bell pepper, onion half and unpeeled garlic in a dry skillet for about 10 minutes. Peel the garlic, then blend everything with the pumpkin seeds, achiote and 125 ml (1/2 cup) of broth until smooth.
3. Cook the sauce in the oil for 12 minutes until thick. Season with 1 tsp salt, stir in the shredded chicken and let it cool.
4. For the masa, mix the masa harina, achiote and salt. Work in the warm broth gradually, then beat in the lard until soft and spreadable, like thick mashed potatoes. Add more broth if the dough feels stiff.
5. Soften the banana leaves by passing them over a flame or dipping them in boiling water for 30 seconds, then wipe dry. Lay each leaf on a square of parchment.
6. Spread about 1/3 cup of masa in a rectangle on a leaf. Add a spoonful of chicken filling, a potato slice, a tablespoon of chickpeas and an olive.
7. Fold the leaf over the filling, fold in the ends to make a tight packet and tie it like a parcel with string.
8. Lay the tamales on a rack over 5 cm (2 in) of water, cover with spare leaves and a tight lid, and steam for 75 minutes, topping up with boiling water. Rest for 10 minutes, then unwrap one to check that the masa is firm.

Tips

• Vegetable oil works as well as lard, though lard gives a more traditional flavor.
• Wrapping the banana leaf around parchment keeps the leaf from tearing and keeps the masa clean.