Pork Tamales

Ingredients

• 1½ lb pork shoulder
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 4 garlic cloves
• ½ white onion
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 cup masa harina
• ¾ cup lard or vegetable shortening
• 1 tsp baking powder
• 24 corn husks
• 2 cup chicken broth

Steps

1. Place pork shoulder in a pot, cover with water, add half onion and 2 garlic cloves. Bring to a boil, then reduce heat and simmer until very tender, about 1.5-2 hours. Shred pork and reserve 1 cup of cooking liquid.
2. Soak dried chiles in hot water for 20 minutes until softened. Remove stems and seeds. Blend chiles with remaining onion, 2 garlic cloves, cumin, oregano, salt, pepper, and 1 cup of pork cooking liquid until smooth. Strain sauce and set aside.
3. In a large skillet, add the shredded pork and the strained chile sauce. Simmer for 15-20 minutes until the sauce thickens and coats the pork well.
4. Soak corn husks in hot water for at least 30 minutes until pliable. In a large bowl, beat lard or shortening until fluffy. In a separate bowl, combine masa harina, baking powder, and 1 tsp salt. Gradually add masa mixture to the lard, alternating with chicken broth and 1 cup of the reserved pork cooking liquid, mixing until a soft, spreadable dough forms.
5. Spread about 2-3 tablespoons of masa dough onto the wider end of a softened corn husk. Place a spoonful of pork filling in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom up.
6. Arrange tamales upright in a large steamer basket. Steam over simmering water for 1-1.5 hours, or until the masa pulls away easily from the husk. Add more water to the pot as needed.
7. Let tamales rest for 10-15 minutes before serving to firm up.