Tamales

Ingredients11

• dried corn husks24
• masa harina400 g
• pork lard200 g
• baking powder1 tsp
• salt2 tsp
• chicken or pork broth350 ml
• pork shoulder500 g
• dried guajillo chiles6
• white onion1
• garlic3 cloves
• ground cumin1 tsp

Method

1. Soak the corn husks in hot water until soft and pliable, about 30 minutes.
2. Simmer the pork with half the onion and a pinch of salt until tender, then shred it and reserve the cooking liquid.
3. Stem and seed the guajillos, soak them in hot water, then blend with the remaining onion, garlic, cumin, salt, and a little soaking water into a smooth sauce.
4. Fry the sauce briefly, add the shredded pork, and simmer until thick.
5. Beat the lard until fluffy, then mix in masa harina, baking powder, salt, and broth until the dough is soft and spreads easily.
6. Spread masa on the wide end of each husk, add a spoonful of pork filling, and fold the husk around the dough.
7. Stand the tamales in a steamer and steam, covered, for about 1 hour until the masa pulls cleanly from the husk.