👨‍🍳 Instructions

1. 1

   Prepare the Red Chile Sauce: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 1-2 minutes per side, until fragrant and slightly softened. Be careful not to burn them. Remove from skillet and place in a bowl. Cover with hot water and let soak for 20-30 minutes until fully rehydrated. Meanwhile, in the same skillet, add the vegetable oil and sauté the chopped onion and garlic cloves until softened and lightly browned, about 5-7 minutes. Add the cumin seeds and toast for 30 seconds until fragrant. Drain the soaked chilies, reserving about 1 cup of the soaking liquid. Place the rehydrated chilies, sautéed onion and garlic, toasted cumin seeds, Mexican oregano, and about 1/2 cup of the reserved chili soaking liquid into a blender. Blend until very smooth, adding more soaking liquid as needed to achieve a thick, pourable sauce consistency. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Season the sauce with salt to taste.

   ⏱️ 45 minutes
2. 2

   Prepare the Filling: In a medium bowl, combine the shredded pork with the smooth red chile sauce. Stir well to ensure the pork is evenly coated. Taste and adjust seasoning with salt if necessary. The filling should be well-seasoned and moist.

   ⏱️ 10 minutes
3. 3

   Make the Masa Dough: In a large bowl, place the masa harina. In a separate bowl, whip the softened lard with an electric mixer or a sturdy whisk until it is very light and fluffy, pale in color, and has increased in volume. This can take 10-15 minutes. Gradually add the masa harina to the whipped lard, mixing until combined. Slowly stream in the warm pork broth while continuing to mix. The dough should be soft, moist, and spreadable, similar in consistency to thick cake batter or peanut butter. It should not be sticky or crumbly. Test the masa by dropping a small spoonful into a glass of cold water; it should float. If it sinks, continue mixing and adding a little more broth if needed, until it floats. Season the masa with salt to taste.

   ⏱️ 25 minutes
4. 4

   Assemble the Tamales: Take one soaked and drained corn husk. Spread about 2-3 tablespoons of the masa dough evenly over the wider half of the husk, leaving about a 1/2-inch border along the sides and the pointed end. Place about 1-2 tablespoons of the pork filling in the center of the masa. Fold one side of the corn husk over the filling, then fold the other side over to enclose it, creating a neat packet. If needed, use a second corn husk to wrap around the first for extra security. Repeat with the remaining masa, filling, and corn husks.

   ⏱️ 30 minutes
5. 5

   Steam the Tamales: Prepare a large pot or a steamer with a rack. Add water to the pot, ensuring it comes up to just below the rack. Arrange the tamales upright on the rack, open end up, packing them snugly but not too tightly. Cover the tamales with a layer of extra corn husks or plastic wrap to prevent condensation from dripping onto them. Cover the pot tightly with its 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 hour to 1 hour 15 minutes, or until the masa easily pulls away from the corn husk when unwrapped. Check the water level periodically and add more hot water if it gets low.

   ⏱️ 1 hour 15 minutes
6. 6

   Rest and Serve: Once steamed, carefully remove the tamales from the pot. Let them rest for at least 10-15 minutes before serving. This allows the masa to firm up slightly. Serve hot.

   ⏱️ 15 minutes