Tamales en hoja de plátano-wrapped in banana leaves

[tzotzil]

Hi,everybody.
As all the kinds of tamales, this kind(the banana leaves' tamales) varies a little according to the region.
So, there are different styles: Tampiqueños,Chiapanecos or Veracruzanos.

Ingredients:

500g lean pork
3 cloves garlic
1/2 onion (cut in half)
1 tea spoon salt
5 tbsp lard
1 large banana leaf plus leaves to line steamer
6 chile anchos (seeded)
8 chiles guajillos (seeded)
2 tomatoes
1 tspoon dried marjoram
4 black peppercorns
2 whole cloves
500g masa

Directions:

In a large saucepan, cover pork with water
Add 1 garlic clove, 1 onion quater and 1/2 tsp salt
Bring to boil, cover and simmer till pork is tender (45 to 60 mins)
Shred pork, reserve pork stock
Toast the chiles, place in a bowl, cover with warm water and soak for 20 mins
Roast tomatoes, peel and puree in a blender
Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves
Drain chiles, transfer to a blender
Add roasted items and 1 cup of stock, puree till smooth
Melt 1 tbsp lard in skillet, saute the puree for 5 mins
Add pureed tomatoes and saute for another 5 mins
Add pork, stirl and cover
Lower heat and cook for 10 mins
Hold banana leaf directly over heat for 5 seconds, cut into 13 cm squares
Knead the masa with 2 tbsp of lard for 5 mins
Use the remaining lard to grease one side of the banana leaf
Place a spoonful of masa on top of lard and top with 1 1/2 tbsp pork mixture
Fold the opposite edges of the leaft toward center, then do the same with other edges, to form a closed rectangle
To secure: tie tamales with narrow strips of leaves or string
Place 2 cups water in a pressure cooker, cover steamer basket with flattened banana leaves
Place lid on pan, cook for 20 mins
Serve warm with frijoles refritos (refried beans).