MAKING:

For the salsa, place tomatoes and garlic in a baking sheet, pop into oven and broil for 10 minutes or until toasted.

In a heavy skillet, toast dried chiles. Once done, cut out the stems, transfer to a bowl and cover with boiling hot water. Keep the bowl aside.

In same skillet, toast pumpkin seeds, sesame seeds and cinnamon for a few seconds.

Transfer to a blender and pulse for a few seconds to make a coarse powder.

Add roasted tomatoes, garlic, soaked chiles (discarding liquid) and half a cup of chicken broth to blender. Blend to get a consistency of milkshake. Strain through sieve, transfer to a bowl and set aside.

For masa, combine masa harina and water in a pot. Whisk well and remove lumps. Bring to boil and simmer for 10 minutes until thickened.

Add lard, oil, salt and stir well. Cook in low heat for 10 more minutes until the consistency becomes like porridge. Set aside.

Cut banana leaves into 12x8” sized squares. Boil water in a pot and blanch leaves one after other for 45 seconds each. Stack on plate and cover with a damp cloth.

For tamales, place 3/4th of cup of masa into center of banana leaves. Top with ¼ cup of salsa and a pork piece.

Place any other desired filling, fold (as shown in the video), place on steaming rack in a pot and steam for 1 ½ hours.

Once done, allow to cool.

SERVING:

Serve and enjoy!

NOTE:

Wrap the torn/cracked tamale package with aluminium foil.