To begin, prepare the masa dough. In a large bowl, combine the masa harina, baking powder, and salt. Gradually pour in the chicken broth while mixing with your hands or a wooden spoon. Add the lard or shortening and knead until the dough is smooth and slightly sticky. Cover the bowl with a damp cloth and set aside.

Prepare the filling by heating a skillet over medium heat. Add a splash of oil and sauté the chopped onion and bell pepper until softened. Stir in the tomato sauce, garlic powder, cumin, paprika, salt, and pepper. Cook for 5 minutes, then add the shredded chicken, olives, and raisins (if using). Mix thoroughly and cook for another 3 minutes. Remove from heat and let cool.

Prepare the banana leaves by briefly passing them over an open flame or hot skillet to make them pliable. Wipe them clean with a damp cloth and set aside.

Cut pieces of banana leaves into 12x12 inch squares. Spread about 1/3 cup of masa dough in the centre of each leaf, flattening it with the back of a spoon into a rectangular shape about 1/4 inch thick.

Place 2 tablespoons of the chicken filling in the centre of the masa. Fold the leaf over the filling, tucking the sides to enclose the filling completely. Roll it up tightly and fold the ends underneath. Secure with kitchen twine if necessary.

Repeat this process for the remaining leaves, masa, and filling until all tamales are assembled.

Fill a large pot with water, ensuring that the water level does not touch the steamer insert. Place the tamales upright in the steamer basket. Cover the tamales with a clean cloth or additional banana leaves to trap the steam.

Cover the pot with a tight fitting lid and bring the water to a boil. Reduce the heat to medium to low and steam the tamales for 1.5 to 2 hours. Check occasionally to ensure there is enough water in the pot, adding more if necessary.

To test if the tamales are done, remove one and let it cool slightly. The masa should easily separate from the banana leaf and feel firm but tender.

Serve the tamales warm, unwrapped, directly on a plate. Accompany with a side of Honduran encurtido (pickled vegetables) or salsa for a tangy contrast. Enjoy with a traditional beverage like horchata or café de palo (Honduran coffee).