Wash the banana leaves and remove the thick veins. Boil them in water until they soften. Set aside.

Mix the corn flour with 1 cup of chicken broth, add the lard and salt, and beat until a small ball of dough floats in a glass of water.

Prepare the chiles by removing the seeds and veins, fry them in a little oil, then soak them in water. Blend them until smooth.

In a skillet, fry the tomatillos, Roma tomatoes, garlic cloves, and onion. Then blend them together.

Lightly fry the almonds, then blend them with the sesame seeds, raisins, oregano, and peppercorns.

In a large bowl, add 2 tablespoons of lard and stir in the ground spices. Next, add the blended chiles and keep stirring. Finally, add the blended tomatoes mixture.

Add 1/2 cup of chicken broth, season with salt and a little sugar.

Assemble the tamales using banana leaves cut into squares about 8 inches (20 cm) on each side. Add shredded chicken and pork, a spoonful of mole, a raisin, an olive, an almond, and a slice of hard-boiled egg.

Fold the tamales by bringing the edges of the banana leaf together to form a square, and tie with a strip of banana leaf or kitchen twine. Steam over high heat for about 60 minutes.