How to make Tamales de Pollo Salvadoreños

Carefully fully submerge the plantain leaves in a large pot of boiling water on medium heat and rehydrate the plantain leaves for about 20 minutes. Then turn off the heat and set these aside.

In a separate large pot, combine the 16 cups of water, chicken, onion, garlic, chicken bouillon, cumin, garlic powder, oregano, achiote, rosemary, mint, salt, pepper, and bay leaf. Simmer over medium heat for 45 minutes or until the chicken is tender.

Remove the chicken and shred it into medium-sized pieces. Strain the broth and reserve it for the masa.

To make the sauce for the chicken, toast the pepita seeds and sesame seeds in a dry pan for 5 minutes until toasted and aromatic. Remove and set aside. Roast the red bell pepper, tomatoes, and onion in the same pan until charred, about 10 minutes.

In a small pot, bring the 4 cups of water to a boil then add the dried chilies and allow this to simmer for about 8–10 minutes. Transfer the rehydrated chilies and cooking liquid to a blender, along with the toasted seeds, bell pepper, onion, and tomato, and blend until completely smooth.

Strain the mixture through a sieve, then transfer the sauce and shredded chicken to a skillet over medium heat and warm through just until it reaches a simmer. Season the chicken with salt and pepper to taste, then turn off the heat and set this aside to cool while you prepare the masa.

Dissolve and knead the Maseca in 8 cups of the strained chicken broth with your hands until it forms into masa. Add a big pinch of salt, then gradually mix in the chicken broth until the masa becomes a lot thinner and more liquid. Once all the broth is added, mix this very well for about 5 minutes, ensuring any little balls of Maseca are completely dissolved.

Add 1 cup of the red sauce made earlier and oil as needed to achieve a slightly runny consistency, like thick soup. Check the masa for seasoning and adjust as needed.

Cook the masa over medium-low heat while stirring with a wooden spoon constantly for about 30–40 minutes, or until it thickens and reaches a smooth and spreadable consistency. Stirring constantly prevents lumps from forming.

Cut the banana leaves into manageable pieces (about 12×12 inches) and soften them by passing them over a low flame or briefly steaming them.

Place a scoop of masa about 1/2 to 3/4 cup in size in the center of a cut sheet of banana leaf. Add a spoonful of chicken, a slice of potato, a strip of bell pepper, and an olive. Fold the banana leaf tightly to seal the tamal and secure with a strip of banana leaf or twine if needed.

Arrange the tamales laid flat in a large tamale steamer, ensuring they are snugly packed. Add about 7 to 8 cups of water (depending on the size of your pot) to the bottom of the steamer while ensuring it does not touch the tamales.

Steam for 45 minutes, checking occasionally to ensure the water doesn’t completely evaporate. Add more water if necessary to maintain the water level.

Serve the tamales warm and with a mild, Salvadoran-style salsa. Unwrap the banana leaf just before eating and enjoy!