How to prepare tasty pork tamales in banana leaves

Step 1 : In a large pot, place the pork and cover with water, add 1 garlic clove, ½ an onion, and ½ teaspoon of salt.

Step 2 : Let it simmer gently, covered, until the pork is tender, from 45 minutes to 1 hour.

Step 3 : Shred the meat and reserve the leftover broth.

Step 4 : Grill the chilies on the stovetop or griddle, place in a bowl, and soak in warm water for 20 minutes.

Step 5 : Meanwhile, roast the tomatoes, the rest of the onion, the cloves, marjoram, and pepper.

Step 6 : Drain the peppers and blend in a blender with the toasted spices and a cup of water until smooth.

Step 7 : In a skillet, melt 1 tablespoon of fat and sauté the pork with pepper for 5 minutes.

Step 8 : Then add the tomato puree and leave for another 5 minutes, add the spices, stir, and cover.

Step 9 : Simmer for 10 minutes.

Step 10 : Pass the banana leaf through the flames for 5 seconds.

Step 11 : Cut into approximately 20x20 cm squares.

Step 12 : Use the remaining fat to grease one side of the leaf, then place a square of corn dough made with chicken broth and salt.

Step 13 : Cover with 1 and ½ tablespoons of the pork mixture.

Step 14 : Fold the opposite corners of the leaf toward the center to form a closed rectangle and tie with strips of wick or kitchen twine.

Step 15 : In a pressure cooker, add 2 cups of water and cover the bottom with banana leaves.

Step 16 : Place the tamales in the basket, cover with another layer of leaves, cover the pot, and cook under pressure for 30 minutes.