Tamales Oaxaqueños (Oaxacan-Style Tamales)

In a large bowl, beat 9 ounces of lard with an electric mixer until creamy. Add salt and continue beating for a few minutes. (5 minutes)

Gradually add masa harina, beating well until combined. Incorporate chicken broth, about 1/4 cup at a time, until the masa achieves a smooth, workable consistency akin to cookie dough, using approximately 3/4 cup in total. (10 minutes)

Test the masa's readiness by dropping a small ball into a glass of cold water; if it floats, it's ready; if not, continue beating the dough. (2 minutes)

Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth, creating a vibrant sauce. (5 minutes)

Heat the remaining 2 ounces of lard in a skillet and cook the tomatillo sauce until lightly thickened, releasing its aromatic essence. (3-5 minutes)

Add the shredded chicken and a splash of the remaining chicken broth. Cook over low heat until the chicken filling has thickened, allowing the flavors to meld harmoniously. (10 minutes)

Spread 2 to 3 tablespoons of the masa mixture onto a softened banana leaf, ensuring it reaches up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the luscious chicken filling in the center of the masa. (15 minutes)

Fold the sides of the banana leaf together, one over the other, creating a secure enclosure. Fold the bottom of the banana leaf over the seam of the folded sides and tie it together with kitchen string, ensuring each tamale is perfectly sealed. Repeat this process with the remaining banana leaves. (20 minutes)

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil, creating a steamy haven for the tamales. (5 minutes)

Arrange the tamales in the steamer with the open side up and cook until the filling is heated through and begins to separate from the leaf, a testament to their perfectly cooked state. (1 hour 30 minutes to 2 hours)

Let the tamales rest for 15 minutes before serving, allowing the flavors to further harmonize and deepen. (15 minutes)