Tamales Colorados

Blend the fire-roasted tomatoes with the soaked guajillo chilli and dissolved recado rojo paste until smooth, then simmer in a saucepan over medium heat for fifteen minutes until reduced and thickened into a rich red sauce.

Toss the shredded chicken in the red sauce until every piece is well coated, then fold in the olives and capers. Set this filling aside to cool slightly while you prepare the masa dough.

Beat the softened butter or shortening with an electric mixer until light and fluffy, about three minutes, then gradually add the masa harina alternating with the warm chicken broth, beating until the dough is smooth and spreadable.

Test the masa by dropping a small ball into a glass of cold water: if it floats, the dough is properly aerated and ready. If it sinks, continue beating for another two minutes and test again.

Pass each banana leaf square briefly over an open flame or hot burner for five seconds per side until it becomes pliable and darkens slightly, taking care not to let it burn or tear.

Place a softened banana leaf on a flat surface, spread about three tablespoons of masa into a rectangle in the centre, then spoon two tablespoons of the sauced chicken filling with an olive and a few capers down the middle.

Fold the banana leaf over the filling from both sides, then fold the top and bottom to create a sealed rectangular parcel. Tie securely with kitchen twine to prevent the package from opening during steaming.

Stand the wrapped tamales upright in a large steamer pot fitted with a rack above simmering water, cover tightly with a lid, and steam for ninety minutes until the masa is firm and pulls away cleanly from the leaf.

Remove the tamales from the steamer and let them rest for ten minutes before serving, as the masa will continue to firm up. Unwrap at the table and serve the tamales with extra red sauce on the side.