👨‍🍳 Instructions

1. 1

   Prepare the Pork Filling: In a large pot, combine the pork shoulder chunks, 2 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender and easily shreds. Remove pork from the pot, reserving the cooking liquid. Shred the pork using two forks. Set aside.

   ⏱️ 2 hours
2. 2

   Make the Chili Sauce: While the pork braises, toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 1-2 minutes per side, until fragrant but not burnt. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20-30 minutes until softened. Drain the chilies and place them in a blender along with the peeled garlic cloves, cumin seeds, oregano, 1 teaspoon of salt, and about 1/2 cup of the reserved pork cooking liquid. Blend until smooth. If the sauce is too thick, add a little more cooking liquid. Strain the sauce through a fine-mesh sieve into a saucepan. Add the shredded pork to the chili sauce and stir to coat. Simmer gently for 10-15 minutes until the sauce has thickened slightly and the flavors have melded. Set aside.

   ⏱️ 45 minutes
3. 3

   Prepare the Masa Dough: In a large bowl, beat the room-temperature lard with an electric mixer on medium-high speed until light and fluffy, about 5-7 minutes. In a separate bowl, whisk together the masa harina, baking powder, and the remaining 1 teaspoon of salt. Gradually add the masa harina mixture to the beaten lard, alternating with the warm chicken broth, beating on low speed until just combined. Increase speed to medium and beat for another 5-7 minutes until the masa is smooth and well-incorporated. The masa should be the consistency of thick cake batter; it should hold its shape but still be spreadable. To test if the masa is ready, drop a small spoonful into a glass of cold water; it should float.

   ⏱️ 20 minutes
4. 4

   Assemble the Tamales: Lay a soaked corn husk flat. Spread about 1/4 cup of masa dough evenly over the wider half of the husk, leaving a 1-inch border along the sides and bottom. Place about 2 tablespoons of the pork and chili filling in the center of the masa. Fold one side of the husk over the filling, then fold the other side over to enclose it, creating a seam. Fold the pointed end of the husk up to seal the bottom. If needed, tie the tamale with a strip of corn husk to keep it secure. Repeat with the remaining masa, filling, and husks.

   ⏱️ 1 hour
5. 5

   Steam the Tamales: Prepare a large steamer pot by adding about 2 inches of water to the bottom and ensuring the water level is below the steamer rack. Arrange the tamales upright on the steamer rack, with the folded seam side down and the open end facing up. Cover the tamales with a layer of extra corn husks to prevent them from drying out. Cover the pot tightly with the lid. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low to maintain a steady steam. Steam for 1.5 to 2 hours, checking the water level periodically and adding more hot water if needed. The tamales are done when the masa easily pulls away from the corn husk.

   ⏱️ 2 hours
6. 6

   Serve: Carefully remove the tamales from the steamer. Let them rest for about 10-15 minutes before serving. Serve hot, unwrapped from the husk.

   ⏱️ 15 minutes