Cempazuchi Tamales in Banana Leaves

Source: Bryce Clark, Cempazuchi restaurant, Milwaukee, Wisconsin

This is an authentic recipe, using lard. Solid vegetable shortening may be substituted.

1 pound boneless pork or chicken
2 onions (divided)
2 garlic cloves (divided)
Salt
1 tablespoon corn oil
2 cups pureed tomatoes, drained
3 tablespoons chopped cilantro
1/2 cup lard (divided)
1 pound Masa Harina (see note)
3 large banana leaves (see note)

Prepare filling: Place meat in water to cover, with 1 onion cut in half, 1 garlic clove, peeled and chopped, and salt to taste. Cook slowly until very tender, about 50 minutes. Let cool, drain, and shred meat with 2 forks.

In large saucepan, heat oil. Saut