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1
Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD:
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2
Heat the oil in a 12-inch skillet over medium heat. Add the bacon and brown for 2 to 3 minutes. Add the pork and cook, stirring, until it begins to release its fat, about 15 minutes.
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3
Stir in the
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4
, reduce the heat to low, and cook, covered, for about 50 minutes, or until the pork is tender when pierced with the tip of a sharp knife. Add some chicken broth if the sauce thickens too much during cooking. When the meat is done, transfer it to a plate with a slotted spoon. Set the sauce aside. DO AHEAD:
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5
Working in 2 or 3 batches, puree the milk,
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6
, green bananas, green plantain, and
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7
in a blender or food processor and pour into a large bowl. Add the oil and salt and mix well to color the
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8
evenly. Stir in the reserved sauce. Taste for seasoning and set aside.
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9
Place one plantain leaf square on a work surface with the veins perpendicular to you. Brush generously with achiote oil. Place 3 heaping tablespoons of masa in the center of the leaf and spread into a 6-inch square, leaving a 3-inch margin on all sides. Place 3 tablespoons of the diced pork on top, forming a rectangle. Garnish with 4 raisins, 4 chickpeas, a strip of red pepper, and 4 olive halves. Tie the tamal following the instructions for the
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10
wrap (see Cooks' notes). Repeat with the remaining wrappers and ingredients. DO AHEAD:
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11
Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).
