Prepare the masa by combining masa harina, baking powder, and salt in a large bowl. Gradually add the warm stock while kneading the dough until it reaches a soft, pliable consistency. Add the lard or shortening and knead until fully incorporated. Cover the masa with a damp cloth to prevent it from drying out.

Prepare the filling. In a skillet, heat a little oil over medium heat. Sauté the onions and garlic until fragrant. Add the shredded chicken, cooked vegetables, and beans. Stir in the tomato sauce, cumin, and paprika. Season with salt and pepper. Let the mixture simmer for 5-7 minutes, stirring occasionally. Remove from heat and let it cool.

Prepare the banana leaves by lightly passing them over an open flame or dry skillet for a few seconds on each side to make them pliable. This prevents them from cracking during assembly.

To assemble the Montucas, place a banana leaf square on a flat surface. Scoop about 3 tablespoons of masa onto the centre of the leaf and spread it into a rectangle. Add 2 tablespoons of the filling on top.

Fold the banana leaf around the masa and filling. Start by folding the sides inward, then fold the top and bottom to form a secure package. Tie the Montuca with kitchen twine or a strip of banana leaf. Repeat for the remaining dough and filling.

In a large pot, bring water to a boil with a steaming rack or insert. Arrange the Montucas upright in the steamer, ensuring they do not touch the boiling water. Cover and steam over medium heat for 1 to 1½ hours, checking periodically to add more water if needed.

After steaming, check one Montuca to ensure the masa is firm and fully cooked. If not, steam for an additional 10-15 minutes.

Remove the Montucas from the steamer and let them rest for 5 minutes before unwrapping.

Serve the Montucas warm with a dollop of sour cream or your favourite hot sauce. For a traditional touch, pair them with a side of fresh Honduran pickled vegetables.