In a large saucepan, cover the pork with water and add 1 clove of garlic, 1/4 onion, and 1/2 teaspoon of salt.
When it begins to boil, cover and cook over low heat between 45-60 minutes or until the meat is tender.
Crumble the meat (preserve the broth).
Grill the chiles, place them in a bowl, cover them with hot water and let them rest for 20 minutes.
Meanwhile, roast the tomatoes, peel them and mash them with them.
Grill the other 1/4 onion, 2 cloves of garlic, marjoram, pepper and cloves.
Drain the chiles, mix them with the roasted onion, the garlic, the marjoram, the pepper, the cloves and 1 cup of the reserved broth.
In a pan, melt 1 tablespoon of butter and sauté the previous mixture for 5 minutes.
Add the mashed tomatoes to the pan and continue for another 5 minutes. Add the meat, mix well and cover. Cook over low heat for 10 minutes.
Place the banana leaf to tatemar for 5 seconds.
Cut the banana leaf into squares of 13x15 cm on each side.
Mix 2 tablespoons butter with the dough for 5 minutes.
With the remaining lard, grease one side of the banana leaf.
Place a square dough about 8 cm on the side of the sheet with butter. Cover it with 1 1/2 tablespoons of the meat mixture.
Fold the opposite edges of the sheet towards the center and then do the same with the other two edges so that a closed rectangle forms. To secure the tamales, tie them with thin strips of the same leaf.
Add 2 cups of the water in a pressure cooker with a griddle for steaming, cover the grid with the other extended banana leaves.
Place the tamales on the leaves of the grid and cover them with more banana leaves.
Cover the pot and cook for 20 minutes. It can also be cooked in a steamer.
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