Mexican Tamales with Pork Filling

Ingredients

• 1 pounds pork shoulder, cut into chunks
• 4 cups water
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 cup red chili sauce

• 4 cups masa harina
• 2 cups chicken broth, warm
• 1 cup lard, softened
• 1 teaspoons baking powder
• 1 teaspoon salt

• 24 pieces corn husks, soaked and drained

Method

1. 01
   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. 02
   Remove the pork from the pot and shred it with two forks. Mix in the red chili sauce and set aside.
3. 03
   In a large bowl, combine masa harina, baking powder, and salt. Gradually add the warm chicken broth, mixing until smooth.
4. 04
   In a separate bowl, beat the lard until fluffy. Mix the lard into the masa mixture until a dough forms.
5. 05
   Spread about 2 tablespoons of masa dough onto the center of each soaked corn husk, leaving space at the edges.
6. 06
   Place about 1 tablespoon of the pork filling in the center of the masa dough.
7. 07
   Fold the sides of the corn husk to enclose the filling, then fold up the bottom.
8. 08
   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. 09
   Remove the tamales from the steamer and let them cool slightly before serving.