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Round ball-shaped tamales from Chiapas, filled with meat and wrapped in banana leaves. These protein-rich family tamales showcase a unique regional shape and steaming technique.
Soak banana leaves in warm water for 20 minutes, then pat dry and cut into large squares for wrapping.
In a skillet over medium heat, sauté chopped onion and minced garlic with a drizzle of lard for 3 minutes. Add guajillo chilis and toast until fragrant, about 2 minutes.
Transfer the onion, garlic, and chilies to a blender; add chicken broth, cumin, oregano, salt, and pepper. Blend until smooth. Mix half of this sauce with the shredded chicken and pork.
In a large bowl, combine masa harina with lard and remaining sauce. Gradually add chicken broth and knead until a pliable dough forms; adjust with extra liquid for softness.
Divide masa dough into 6 equal portions. Flatten each portion by hand, fill the center with a generous spoonful of the meat mixture, and seal to form round balls.
Wrap each masa ball tightly with a banana leaf square, tucking in the ends to secure. Tie with kitchen twine if needed for security.
Arrange wrapped tamales upright in a large steamer fitted with a rack. Add water below rack and steam over medium-high heat for 2.5 hours, checking water level halfway through.
Let the tamales rest for 15 minutes off heat before unwrapping and serving for the best texture.
