Ingredients:

  • 3 lbs (1.36 kg) boneless pork shoulder, cut into 2-inch chunks
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups (950 ml) chicken broth
  • 2 tablespoons vegetable oil
  • 4 cups (500g) masa harina (corn flour for tamales)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (225g) vegetable shortening, lard, or butter, softened (butter should be unsalted)
  • 3 cups (710 ml) warm chicken broth or water
  • Approximately 24 dried corn husks, soaked in hot water for at least 30 minutes to soften

Instructions:

  1. Rehydrate the dried chiles.
  2. Sauté onion and garlic in oil.
  3. Add pork and spices, sear on all sides.
  4. Blend chiles and broth, pour over pork.
  5. Simmer until pork is very tender, then shred with two forks.
  6. Reduce sauce; keep pork warm.
  7. Soak corn husks in hot water until pliable.
  8. Drain and pat dry.
  9. Whisk together masa harina, baking powder, and salt.
  10. Cream shortening/lard/butter until light and fluffy.
  11. Gradually add dry ingredients and broth, alternating.
  12. Beat until the dough is light and airy (test: a small ball of masa should float in a glass of water).
  13. Spread a thin layer of masa dough onto a corn husk.
  14. Spoon a portion of pork filling onto the center of the masa.
  15. Fold the sides of the husk over the filling.
  16. Fold up the bottom of the husk.
  17. Tie with kitchen twine, if desired.
  18. Place tamales upright in a steamer basket.
  19. Steam for 2-3 hours, or until the masa pulls away easily from the husk. (Check water level regularly!).
  20. Test for doneness and add more steam time if needed
  21. Let rest briefly, then serve hot.