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1
Work the lard into the fresh masa with both hands until fully incorporated. Season with salt. The dough should feel cohesive and slightly tacky, pulling cleanly from the hands.
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2
Wilt the chipilín leaves in a dry pan over medium heat for 30–40 seconds, turning once, until collapsed and bright green but not browned. Remove immediately. The leaves should smell grassy and fresh, not cooked.
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3
Fold the wilted chipilín leaves through the seasoned masa until evenly distributed. This is where the dish lives or dies: the masa must already be properly salted and fatted before the herb enters — chipilín bitterness will expose and amplify any under-seasoned base. The dough should show green flecks throughout and smell herbal and earthy.
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4
Pass each banana leaf square briefly over an open flame until pliable and glossy. It should flex without resistance and emit a faint green, grassy scent. A leaf that tears at this stage must be replaced.
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5
Spread roughly 80 g of chipilín masa in the centre of each prepared banana leaf in an even rectangle. Place a spoonful of black beans and a portion of crumbled queso seco in the centre. Fold the leaf over to enclose fully, then fold the ends underneath to form a compact parcel. The parcel should feel firm and hold its shape when pressed gently.
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6
Arrange the tamales upright or in a single layer in a steamer over vigorously boiling water. Steam for 60–75 minutes, maintaining a steady head of steam throughout. The tamales are done when the masa has pulled away cleanly from the banana leaf and shows a uniform greenish hue throughout.
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7
Remove from the steamer and rest the tamales, still wrapped, for 10 minutes before serving. The banana leaf perfume continues to infuse the masa during this rest. The parcel should feel set and firm — not soft or yielding — when pressed.