Beat the lard until fluffy and add the sifted flour with the baking powder, also add enough broth from cooking the chicken breast to form a soft dough.
Cook the chicken breast in water with onion and salt. Remove from the broth and shred.
Heat the beans, adding chicken broth to form a thick sauce.
Clean the banana leaves and give them a light boil to soften, drain, and cut into squares.
On top of each leaf, place a bit of dough, then add chicken and the bean sauce, and cover with a bit more dough.
Fold the leaf into four quarters so that the tamales are square and flat, and tie with strips of the same banana leaf.
Cook for one hour in a steamer in a water bath until the leaf easily unfolds from the tamal.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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