Cream the lard using a mixer or your hands until it becomes white and very soft.

Add the masa to the lard, along with a little salt and the baking powder. Mix well, gradually adding warm broth from the cooked meat. Keep mixing until the dough is very smooth and light, so it can be easily spread on the banana leaves.

Prepare the banana leaves so they are soft and flexible. You can do this by soaking them in hot water for a few minutes or by passing them over the flame on the stove. This makes them ready to use and gives the tamales a nice flavor.

For the sauce: Remove the seeds and veins from the chiles to reduce the heat, then toast and wash them. Boil them until soft. Roast the tomatoes and set aside. Roast 2 garlic cloves and a piece of onion. Once the chiles are soft, blend them with the tomatoes, pepper, cinnamon, cumin, and cloves, adding enough water. Add salt to taste and a little chicken bouillon powder for extra flavor, then mix this sauce with the meat.

Cut the banana leaves into pieces about 12 inches (30 cm) long. Start assembling the tamales by spreading a spoonful of dough (or more, depending on the size you want) onto each leaf. Add sauce and meat in the center, along with a piece of hoja santa or acuyo, then fold the leaf so the tamal forms a rectangle.

In a steamer with water and a rack, arrange the tamales lying down so they cook evenly. Cover them with a cloth napkin, plastic wrap, and the lid. Seal well so the steam doesn't escape. Steam for about 1 hour until fully cooked. Enjoy!