Mexican Tamales with Pork Filling

Ingredients

Instructions

1. 1 In a large pot, combine pork shoulder, water, garlic, and salt. Bring to a boil, then reduce heat and simmer for 1.5 hours until the pork is tender.
2. 2 Remove the pork from the pot and shred it with two forks. Mix in the red chili sauce and set aside.
3. 3 In a large bowl, combine masa harina, baking powder, and salt. Gradually add the warm chicken broth, mixing until smooth.
4. 4 In a separate bowl, beat the lard until fluffy. Mix the lard into the masa mixture until a dough forms.
5. 5 Spread about 2 tablespoons of masa dough onto the center of each soaked corn husk, leaving space at the edges.
6. 6 Place about 1 tablespoon of the pork filling in the center of the masa dough.
7. 7 Fold the sides of the corn husk to enclose the filling, then fold up the bottom.
8. 8 Arrange the tamales upright in a steamer basket, and steam for about 1.5 to 2 hours until the masa is firm and pulls away from the husk easily.
9. 9 Remove the tamales from the steamer and let them cool slightly before serving.