Cook the chicken breast with the piece of onion and salt.

Beat the vegetable shortening until it becomes fluffy.

Add the sifted flour and baking powder, then gradually mix in the broth from cooking the chicken until you have a soft dough. The dough is ready when a small ball floats in a glass of water.

Shred the chicken breast and set aside.

Dissolve the mole paste in the chicken broth until you have a thick sauce. Set aside.

Clean the banana leaves and soften them by dipping them in hot water for 10 seconds.

Place a little dough on a banana leaf, add chicken and mole sauce on top, then cover with a bit more dough. Fold the leaf over the filling with four folds and tie with strips cut from the banana leaves.

Steam the tamales for about 1 hour.