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1
In a large saucepan, heat the olive oil and brown the chicken pieces.
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2
Add the onions, pepper and celery, and cook, stirring, until tender, 3 to 4 minutes.
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3
Add the tomatoes, chicken stock, 1 teaspoon of the salt, oregano, coriander, pepper, raisins, capers, green olives and pine nuts.
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4
Simmer until the chicken is very tender and the sauce is reduced by half, about 2 1/2 hours.
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5
Remove the chicken from the bones; return the chicken to the saucepan and cook until sauce is almost completely reduced; let cool.
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6
In a food processor, combine the masa harina with the lard and salt and mix well.
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7
While the machine is running, slowly add the broth until it is fully incorporated.
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8
The mixture should resemble a thick cake batter.
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9
Cut the banana leaves into pieces about 10 or 12-inches square.
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10
Spread 6 tablespoons of the masa along the center of each piece of banana leaf until all of the masa has been used.
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11
Add 3 tablespoons of the filling in a line down the center of each portion of the corn masa.
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12
Fold the banana leaf up, 1 side at a time, so that the masa edges meet to enclose the chicken filling, and fold the banana leaf into a neat rectangular packet and secure with butcher's twine.
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13
Continue this process until all the tamales are wrapped and tied.
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14
Position a steamer basket inside a large pot (such as a stockpot or pasta pot) and line the steamer basket on the bottom with some of the extra banana leaves.
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15
Add as much water as possible to the steamer bottom (water should not touch the bottom of the steamer basket).
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16
Add the tamales to the steamer basket, cover the steamer, and bring to a boil.
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17
Steam the tamales until masa is completely cooked through and tender and tamales are set, about 1 hour.
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18
Remove tamales from the steamer and allow to cool briefly before serving with fried plantain strips, if desired.
