Chile Colorado Tamales

Preparation of the Pork Filling In a Dutch oven, heat the vegetable oil over medium-high heat. Brown the pork shoulder on all sides, then remove and set aside.

Preparation of the Pork Filling In the same pot, sauté the onion and garlic until softened. Stir in the flour and cook for 1-2 minutes.

Preparation of the Pork Filling Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the water, red chile sauce, ground cumin, dried oregano, and season with salt and pepper.

Preparation of the Pork Filling Return the pork to the pot, cover, and simmer over low heat for 2-3 hours, or until the pork is tender and can be shredded easily. Once done, shred the pork and mix it with the sauce.

Preparation of the Tamale Dough In a large mixing bowl, mix the masa harina, baking powder, and salt. In a separate bowl, beat the lard until fluffy. Gradually add the masa mixture and chicken broth, mixing until the dough forms a soft and spreadable consistency.

Assembly of the Tamales Spread the dough onto the soaked corn husks, then spoon a portion of the pork filling down the center. Fold the sides of the husk over the filling, then fold up the bottom. Use a strip of husk to tie the tamale securely.

Steaming the Tamales Arrange the tamales vertically in a steamer pot. Steam over simmering water for 1-1.5 hours, adding more water as needed. The tamales are ready when the dough is firm and pulls away from the husks easily.

Serving Unwrap the tamales and serve with sour cream, fresh cilantro, lime wedges, and salsa if desired.