Nacatamal

Step 1: Mix ½ cup sour (Seville) orange juice, 2 tbsp achiote paste, 4 garlic cloves and 1 ½ tsp salt. Toss 2 ¼ lb pork shoulder in it, cover and marinate in the fridge overnight.

Step 2: Beat 7 oz lard or vegetable shortening until fluffy. Mix 2 ¼ lb masa harina with 2 tsp salt and gradually add 6 ¼ cups chicken stock, kneading, then beat in the lard and ¼ cup sour orange juice until soft, smooth and spreadable. Add more stock if it feels stiff.

Step 3: Wipe 2 ¼ lb banana leaves and pass each briefly over a flame or hot pan until it turns glossy and soft.

Step 4: On each leaf spread about 1 cup of masa into a 15 cm square. Put a piece of pork with a little marinade in the middle, then a spoon of drained 3 ½ oz long-grain rice, 2 slices of 3 potatoes, a slice of 3 tomatoes, some 1 onion, 1 green pepper, a few 1 bunch mint leaves and an olive.

Step 5: Fold the leaf over into a neat parcel, wrap in a second leaf if you have one, and tie both ways with 1 kitchen string.

Step 6: Line a big pot with leftover leaves, stand the nacatamales in it and add water to come halfway up. Cover tightly and simmer for 4 hours, topping up with boiling water as needed.

Step 7: They are ready when the masa is firm and comes away from the leaf and the pork is very tender; check one, as the pork must reach well over 160°F. Rest 15 minutes before opening. They keep 4 days in the fridge or 3 months frozen; re-steam for 30 minutes until hot through.