Tamales with Red Chile

Serves 4

Ingredients

• 24-30 dried corn husks
• 1.5 lbs pork shoulder (boneless, cut into 2-inch cubes)
• 6 cups water (for simmering pork)
• 8 dried guajillo chiles (stems and seeds removed)
• 4 dried ancho chiles (stems and seeds removed)
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt (divided)
• 4 cups masa harina (such as Maseca)
• 2 tsp baking powder
• 1 cup lard or vegetable shortening (room temperature)
• 3 cups warm chicken broth or reserved pork cooking liquid

Instructions

1. 1Soak the corn husks: Place husks in a large bowl or sink, cover with hot water, and weigh down with a plate. Soak for at least 1 hour until pliable.
2. 2Make the red chile sauce: Bring water to a boil. Add the guajillo and ancho chiles; remove from heat and let soak 20 minutes until soft.
3. 3While chiles soak, simmer the pork: In a large pot, combine pork cubes, water, and salt. Bring to a boil, reduce to simmer, cover, and cook 1.5–2 hours until pork is very tender. Reserve cooking liquid; shred the pork with two forks.
4. 4Finish the sauce: Drain chiles and place in a blender with reserved pork liquid, garlic, cumin, oregano, and salt. Blend until very smooth (about 2 minutes). Strain through a fine mesh sieve if desired for silky texture.
5. 5Combine: In a large bowl, mix the shredded pork with ¾ of the red chile sauce. Taste and add more sauce or salt if needed. Set aside the remaining sauce for serving.
6. 6Make the masa: In a stand mixer or large bowl, beat the lard or shortening with salt until fluffy (3–4 minutes).
7. 7Add dry ingredients: Mix in the masa harina and baking powder on low speed. Gradually add the warm broth or reserved liquid, at a time, beating on medium-high for 8–10 minutes until the dough is light, airy, and holds its shape when a small piece is dropped in cold water (it should float).
8. 8Assemble tamales: Drain husks and pat dry. Spread 3–masa in an even layer on the smooth side of each husk, leaving a 1-inch border at the top and sides. Add 2–pork filling down the center. Fold sides of husk over filling, then fold the narrow bottom up. Repeat until all are assembled (makes about 18–20 tamales).
9. 9Steam the tamales: Stand tamales upright (open end up) in a large steamer basket or tamale pot. Add 2 inches of water to the bottom, cover with extra husks or a damp cloth, then lid. Bring to a boil, reduce to medium, and steam 1–1.25 hours. Check water level halfway through and add hot water as needed. Tamales are done when masa pulls away easily from the husk.
10. 10Rest 10 minutes after steaming, then serve 3 tamales per person with extra warm red chile sauce spooned on top.
11. 11Leftovers keep in the fridge up to 4 days or freeze up to 3 months; reheat by steaming again or microwaving wrapped in a damp paper towel.