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Yucatán-style tamales made with strained, silky-smooth masa wrapped in banana leaves. These refined, protein-rich family tamales have a uniquely delicate texture unlike any other tamale.
Prepare banana leaves by wiping with a damp towel, trimming into large rectangles, and warming over an open flame or in a dry pan to soften.
In a large bowl, thoroughly mix masa harina and chicken broth until a batter forms. Let it rest for 10 minutes to hydrate.
Strain the masa mixture through a fine-mesh sieve or cheesecloth into another bowl for an ultra-smooth texture.
Beat eggs with vegetable oil until blended, then whisk into the strained masa. Stir in kosher salt, achiote paste, and black pepper until even.
Fold in the shredded chicken gently for an even distribution—do not overmix to preserve the airy texture.
Lay banana leaves on a clean work surface, spoon masa filling into the center of each leaf, spread to about 1-inch thickness, then fold and tie securely.
Arrange tamales seam-side down in a steamer, cover with extra banana leaves, and steam over gently bubbling water for 90-100 minutes, adding more water as needed.
Let tamales cool for at least 10 minutes before unwrapping and serving to set the delicate structure.
