1. Prepare the Corn Husks:

• Begin by soaking the corn husks in warm water for about 30 minutes until they soften. If using banana leaves, soak them in water as well to make them pliable. After soaking, drain and set aside to dry slightly.

2. Make the Tamal Dough (Masa):

• In a large mixing bowl, combine the corn masa, rice flour (optional), baking powder, and salt.
• In a separate bowl, melt the butter and add the chicken broth (or vegetable broth). Pour the wet mixture into the masa and mix until the dough becomes smooth and soft. Gradually add milk if the dough feels too dry. It should have a soft, but not overly sticky, consistency.
• Knead the dough for 5-7 minutes until it becomes pliable and smooth. If the dough is too dry, add a little more chicken broth or water. Set aside while you prepare the filling.

3. Prepare the Filling:

• In a large skillet, heat a small amount of oil over medium heat. Add the onion, garlic, and green bell pepper. Sauté for about 5 minutes until softened.
• Add the chopped tomatoes, green olives, and capers (if using), and continue cooking for another 3-4 minutes. Stir in the cumin, oregano, and season with salt and black pepper to taste.
• Add the shredded chicken (or pork, beef, or other protein) and mix everything well. If you like, add the raisins, almonds, and diced potatoes for added flavor and texture. Stir everything to combine, then remove from heat and set aside.

4. Assemble the Tamales:

• Lay a softened corn husk (or banana leaf) flat on a clean surface.
• Take a small ball of tamale dough (about 2-3 tablespoons) and spread it into a thin layer in the center of the husk, leaving a bit of space on the sides and bottom.
• Spoon a portion of the filling (about 1-2 tablespoons) onto the center of the dough.
• Fold the sides of the husk over the filling and dough, then fold the bottom of the husk up to seal the tamale.
• Repeat the process with the remaining dough and filling, making sure each tamal is well wrapped.

5. Cook the Tamales:

• To cook the tamales, you can either steam them or boil them.
  • Steaming method: In a large steamer or a large pot with a steamer basket, arrange the tamales standing up with the open end facing up. Add water to the bottom of the pot (but not touching the tamales), and cover. Steam the tamales for about 1.5 to 2 hours, checking periodically to make sure the water doesn’t evaporate. If necessary, add more water to the pot.
  • Boiling method: If you don’t have a steamer, you can also boil the tamales. Fill a large pot with water and bring to a boil. Add the tamales and make sure they are submerged. Reduce the heat to medium and cook for about 1.5 to 2 hours, ensuring the tamales are fully cooked and the masa is firm.

6. Serve the Tamales:

• Once cooked, remove the tamales from the steamer or pot and let them rest for a few minutes before unwrapping.
• Serve the tamales hot, garnished with a few extra fresh cilantro leaves if desired. They’re often enjoyed with salsa or hot sauce on the side and are perfect with a cold tropical drink like agua fresca or pina colada.