Traditional Mexican Tamales

Ingredients

• 30 dried corn husks
• 2 lbs pork shoulder, cut in chunks
• 6 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp salt
• 4 cups masa harina for tamales
• 1 cup lard or vegetable shortening
• 2 tsp baking powder
• 2 tsp salt
• 2-3 cups warm chicken broth

Instructions

1. Soak corn husks in warm water for 2 hours until pliable.
2. Boil pork shoulder in salted water for 1 hour until tender, then shred and reserve broth.
3. Toast chiles in dry skillet for 30 seconds, then soak in hot water for 20 minutes.
4. Blend softened chiles with garlic, cumin, and 1 cup soaking liquid until smooth.
5. Simmer chile sauce with shredded pork for 15 minutes, season with salt.
6. Beat lard until fluffy, about 3 minutes, then add masa harina, baking powder, and salt.
7. Gradually add warm broth until masa reaches spreadable consistency.
8. Spread 2 tablespoons masa on smooth side of corn husk, leaving borders.
9. Add 1 tablespoon pork filling in center, fold husk sides over filling.
10. Fold bottom of husk up and tie with corn husk strip if needed.
11. Stand tamales upright in steamer basket over boiling water.
12. Cover and steam for 60-90 minutes until masa pulls away from husk easily.
13. Let rest 10 minutes before serving.