Classic Pork Tamales with Red Chili Sauce

1.Prepare the Corn Husks: Place the dried corn husks in a large pot or bowl and cover them completely with very hot water. Place a heavy plate on top to keep them submerged. Soak for at least 1 hour, or until pliable. Drain and pat dry before use.

2.Cook the Pork: Place the pork shoulder, quartered onion, smashed garlic, 1 teaspoon of salt, oregano, and cumin in a large pot. Cover with water (about 8 cups). Bring to a boil, then reduce heat, cover, and simmer for 90 minutes, or until the pork is fork-tender. Remove the pork and set aside. Strain and reserve 1 cup of the cooking liquid.

3.Shred the Pork and Make the Filling: Once cool enough to handle, shred the pork using two forks. In a medium saucepan, heat the vegetable oil over medium heat. Stir in the chili powder and cook for 1 minute until fragrant. Add the shredded pork and the remaining 1 teaspoon of salt. Pour in the 1 cup of reserved cooking liquid. Simmer for 5-10 minutes until the sauce has thickened slightly and coated the pork. Set aside and allow to cool completely.

4.Prepare the Masa Dough: In a large bowl or stand mixer, beat the room-temperature lard (or shortening) with the salt and baking powder until light and fluffy, about 3-5 minutes. This step is crucial for light tamales.

5.Combine Masa: Gradually add the masa harina and the warm broth alternately to the lard mixture, mixing until a soft, uniform dough forms. The dough should be light and spreadable, similar to a thick peanut butter. To test if the masa is ready, drop a small teaspoon of dough into a glass of cold water; if it floats, it is ready. If it sinks, beat it for a few more minutes and test again.

6.Assemble the Tamales: Take one soaked corn husk, placing the wider, smooth end facing up. Spread 2-3 tablespoons of the masa dough evenly over the top two-thirds of the husk, leaving a 2-3 cm border on the sides and bottom. The layer should be about 3 mm thick.

7.Fill and Fold: Place 1-2 tablespoons of the pork filling down the center of the masa. Fold one side of the husk over the filling, then fold the other side over, overlapping slightly. Fold the narrow, empty end of the husk up toward the center to seal the bottom. Leave the top open.

8.Steam the Tamales: Arrange the tamales upright (folded end down) in a steamer basket set over simmering water. Do not let the water touch the tamales. Cover the steamer tightly with a lid and steam for 60 to 90 minutes. Check the water level periodically and replenish with hot water if necessary.

9.Test for Doneness: Tamales are done when the masa easily pulls away from the corn husk. If it sticks, steam for another 15 minutes and test again. Remove from the steamer and let them rest for 10-15 minutes before serving to firm up.