Mexican Tamales with Red Chili Pork

Ingredients

Instructions

1. 1 Place pork shoulder chunks in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 hours or until tender.
2. 2 Remove pork from the pot, reserving 1 cup of the broth. Shred the pork using two forks.
3. 3 In a small saucepan, boil the guajillo chilies in water for 10 minutes until softened. Drain and blend with garlic, cumin, salt, oregano, and 1 cup reserved pork broth until smooth.
4. 4 Combine the chili sauce with the shredded pork in a skillet. Cook over medium heat for 10 minutes, stirring occasionally.
5. 5 In a large bowl, mix masa harina with warm chicken broth until smooth. Add melted lard and beat until dough is light and fluffy.
6. 6 Spread a small amount of masa dough onto the center of a soaked corn husk, leaving space at the edges. Place a spoonful of pork filling in the center.
7. 7 Fold the sides of the husk to enclose the filling, then fold up the bottom. Repeat with remaining ingredients.
8. 8 Arrange tamales upright in a steamer basket. Steam for 1.5 to 2 hours, checking water level occasionally, until masa is firm.
9. 9 Remove tamales from the steamer and let cool slightly before serving.