Red Chile Pork Tamales

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

2.Cook the Pork: Place the pork shoulder, onion, smashed garlic, salt, peppercorns, and bay leaves in a large pot. Cover with water (about 10-12 cups). Bring to a boil, then reduce heat, cover, and simmer for 2 to 3 hours, or until the pork is fork-tender.

3.Shred the Pork and Reserve Liquid: Remove the pork from the pot and let cool slightly. Strain the cooking liquid and reserve 6 cups (you will need 3 cups for the sauce and 3 cups for the masa). Shred the pork using two forks or your hands. Set aside.

4.Prepare the Chile Sauce: Wipe the chiles clean. Place the stemmed and seeded chiles in a saucepan and cover with water. Bring to a boil, remove from heat, and let stand for 20 minutes until softened.

5.Blend the Sauce: Drain the soaking water from the chiles. Place the chiles, 3 cups of reserved pork cooking liquid, 2 cloves of garlic, cumin, oregano, and salt into a blender. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any remaining skins or seeds.

6.Finish the Filling: In a large skillet, combine the shredded pork and about 1.5 to 2 cups of the chile sauce (enough to coat the pork well). Simmer over medium heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust salt if needed. Reserve the remaining chile sauce for serving or if the masa needs more flavor.

7.Make the Masa Dough: In a large bowl or stand mixer, beat the softened lard (or shortening) until light and fluffy (about 5 minutes).

8.Combine Dry Ingredients: In a separate bowl, whisk together the masa harina, salt, and baking powder.

9.Mix the Masa: Gradually add the masa harina mixture to the lard, alternating with the warm reserved pork liquid (or water). Beat until the dough is light, fluffy, and spreadable, about 10-15 minutes. The dough is ready when a small piece floats in a cup of cold water.

10.Assemble the Tamales: Take one soaked corn husk, shiny side up, and spread about 1/4 cup of the masa dough evenly over the wider end, leaving a 1-inch border on the sides and a 3-inch border at the narrow end.

11.Fill and Fold: Place 1 to 2 tablespoons of the pork filling down the center of the masa. Fold the long sides of the husk over the filling, overlapping them slightly. Fold the narrow end up toward the center. Leave the wide end open.

12.Steam the Tamales: Arrange the tamales upright (open end facing up) in a large steamer pot or tamalera. If using a regular pot, place a steamer basket inside and ensure the water level is below the basket. Cover the tamales with extra corn husks or a clean kitchen towel before placing the lid on.

13.Cook: Bring the water to a boil, then reduce the heat to a steady simmer. Steam for 1.5 to 2 hours. Check the water level periodically and add more boiling water if necessary.

14.Test for Doneness: A tamale is done when the masa easily pulls away from the corn husk. Remove one tamale and let it cool for 5 minutes before testing. If the masa sticks, continue steaming for another 15-20 minutes.

15.Serve: Remove the tamales from the steamer and let them rest for 10 minutes before serving hot, unwrapped, and topped with any remaining red chile sauce.