Start by cleaning and cooking the chicken for 20 minutes. Remove the pieces and let them cool on a plate. Save the chicken cooking liquid. Mix the corn flour with water, the chicken broth, and all the oil until you have a thick, smooth mixture with no lumps.

Make the sauce by chopping all the cleaned vegetables and blending them in a blender with the spices and chicken bouillon. Cook the blended mixture over medium heat for 20 minutes, stirring constantly so it doesn't stick, until it comes to a boil.

Let the dough cool in a large bowl. Shred the chicken and cut the potatoes into small cubes. Make a filling by mixing the chicken and potatoes together.

Prepare the banana leaves: cut, clean, and lightly toast them on a griddle. Cut the leaves into pieces about 8 inches wide. Prepare the pot by lining the bottom with extra banana leaves (if you don't have enough leaves, make 6 balls of aluminum foil about the size of your fist and place them at the bottom of the pot) to create a double boiler effect and prevent the tamales from burning, since the leaves are delicate. Cover the tamales with more leaves.

Assemble the tamales. Add enough water to the pot to cover the tamales completely and a handful of salt. Cook over wood fire for 40 minutes. (I'm a bit sad because I made a small video to show you how to make the tamales but couldn't upload it, so please forgive me.) Bon appétit ❤ Serve with sour cream and a cup of coffee ☕