Tamal colado (cooked masa tamales with achiote chicken)

Cut banana leaves into squares of about 12 inches, trim the tough stalk edge, and pass over an open flame until glossy and soft (or steam them).

Blend 6 cups of broth with instant corn masa mix and about a teaspoon of salt until completely smooth.

Pour into a saucepan over medium heat, add a little fresh rendered pork lard and whisk until it simmers and thickens like polenta; set aside to cool.

Cook chicken breast in a little chicken broth, cool and shred coarsely.

Blend the chicken poaching broth with more masa mix, a couple of teaspoons of crumbled achiote and about half a teaspoon of salt until smooth.

Whisk in the chicken pot over medium heat until it thickens like a thick cream sauce.

On a banana leaf spread about half a cup of the cooled masa into a rectangle about 4 by 8 inches; spoon achiote sauce on one side, top with a couple slices of tomato, shredded chicken and epazote leaves; fold the masa over and wrap the leaf sides under.

Steam about an hour; let stand about 15 minutes before opening, and serve with a spoonful of salsa.