Mix the masa with the baking powder and olive oil. Gradually add the room temperature broth and salt. Mix until smooth.

Cut the banana leaves into medium squares, carefully wash each leaf, then heat them over a flame until they change color and become soft.

In a small pot, heat the guajillo sauce. To be honest, I used a store-bought one called Doña Chonita and it was delicious. Add the pork. If needed, add a little broth and salt, depending on how thick your sauce is.

Lay out a banana leaf, place a ball of masa on one end, flatten it like a tortilla, and put enough pork with sauce in the center. Fold in half and wrap.

Add enough water to a steamer and arrange the tamales inside, leaving space in the middle so the steam can reach each one. Cover and cook for 1 hour over medium-low heat. Make sure the steamer doesn’t run out of water. The tamales are ready when they easily pull away from the leaf and have a fluffy texture.