Tamales Colorados

Ingredients12

• pork shoulder800 g
• nixtamalized corn masa1 kg
• lard250 g
• ripe tomatoes400 g
• dried guajillo chiles6
• achiote paste40 g
• white onion1
• garlic4 cloves
• banana leaves8
• salt2 tsp
• black pepper1 tsp
• pork broth400 ml

Method

1. Simmer the pork in salted water until tender, about 1 hour 30 minutes. Reserve the broth, shred the meat, and set it aside.
2. Toast the guajillo chiles, then soak them until soft. Blend them with tomatoes, onion, garlic, achiote, salt, pepper, and a little broth into a smooth red recado.
3. Fry the recado in a spoon of lard, add the shredded pork, and simmer until the sauce thickens and coats the meat.
4. Beat the remaining lard until fluffy, then work in the masa and warm broth until the dough is soft, spreadable, and lightly salted.
5. Soften the banana leaves over heat. Spread a layer of masa on each leaf, spoon pork and sauce in the center, and fold into neat packets.
6. Steam the tamales over boiling water for about 1 hour 15 minutes, until the masa pulls cleanly from the leaf. Rest briefly before serving.