Tamales (Tamales) — Red Chile Pork in Steamed Corn Masa

• 36dried corn husks (plus 6 extra in case of tears)
• 1.2 kgboneless pork shoulder (cut into 5 cm chunks)
• 1white onion (halved)
• 4 clovegarlic (peeled)
• 2 leafbay leaves
• 2 tspkosher salt
• 1.8 lwater
• 8dried guajillo chiles (stemmed and seeded)
• 2dried ancho chiles (stemmed and seeded)
• 1.5 tspMexican oregano
• 0.75 tspground cumin
• 0.5 tspground black pepper
• 0.13 tspground cloves
• 360 mlpork broth from cooking
• 30 glard
• 900 gmasa harina for tamales
• 300 glard for masa dough (room temperature, for masa dough)
• 2.5 tspkosher salt for masa dough (for masa dough)
• 2 tspbaking powder
• 960 mlwarm pork broth from cooking
• 120 mlred chile sauce (reserved from the prepared sauce)

Instructions

1. 1

   Place the dried corn husks in a large bowl or sink and cover them with hot water for 45 minutes. Weigh them down with a plate so they stay submerged, then drain and pat them dry before assembling.

2. 2

   Combine the pork shoulder, onion, garlic, bay leaves, kosher salt, and water in a heavy pot. Bring to a boil, reduce to a gentle simmer, cover, and cook for 90 to 110 minutes until the pork shreds easily and the broth is well flavored.

3. 3

   Lift the pork onto a tray and strain the broth through a fine sieve, reserving at least 1.4 liters for the sauce and masa. Shred the pork into small strands while it is still warm, discarding large pieces of fat.

4. 4

   Toast the guajillo and ancho chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant but not blackened. Transfer them to a bowl, cover with boiling water, and soak for 20 minutes until pliable.

5. 5

   Drain the chiles and blend them with the garlic, Mexican oregano, cumin, black pepper, cloves, 360 ml pork broth, and 1 tsp salt until completely smooth. Press the sauce through a fine sieve to remove skins and seeds, because a silky sauce makes a cleaner filling.

6. 6

   Melt 30 g lard in a saucepan over medium heat and fry the strained chile sauce for 6 to 8 minutes, stirring often, until it darkens slightly and smells rounded. Remove 120 ml sauce for the masa, then stir the shredded pork into the remaining sauce and cook for 5 minutes.

7. 7

   Beat 300 g room-temperature lard in a stand mixer or large bowl for 4 to 5 minutes until lighter and aerated. In a separate bowl, whisk the masa harina, baking powder, and 2.5 tsp kosher salt, then add it to the lard in three additions with 960 ml warm pork broth and the reserved 120 ml chile sauce.

8. 8

   Beat the masa for 5 minutes until soft, spreadable, and slightly fluffy. Test it by dropping 0.5 tsp masa into a cup of cold water; if it floats, it is ready, and if it sinks, beat for 2 more minutes and add 1 tbsp broth if the dough feels stiff.

9. 9

   Lay one husk smooth side up with the wide end facing you, and spread about 60 g masa into a rectangle about 10 by 12 cm, leaving the narrow end uncovered. Spoon 35 g pork filling down the center, fold the sides inward so the masa encloses the filling, then fold the narrow end up.

10. 10

    Stand the tamales upright in a steamer basket with the folded ends down, packing them snugly but not crushing them. Line the top with a few spare husks, cover the pot, and steam over steadily simmering water for 75 to 90 minutes, adding boiling water as needed.

11. 11

    Turn off the heat and let the tamales rest in the covered steamer for 15 minutes before serving. They are done when the husk peels away cleanly from the masa and the tamal feels set rather than wet.