Mexican Tamales with Red Chili Pork

Ingredients

• 4 cups masa harina
• 3 cups chicken broth, warm
• 1 cups lard, melted
• 12 corn husks, soaked in warm water

• 2 pounds pork shoulder, cut into chunks
• 6 dried guajillo chilies, stemmed and seeded
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 cup reserved pork broth

Method

1. 01
   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. 02
   Remove pork from the pot, reserving 1 cup of the broth. Shred the pork using two forks.
3. 03
   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. 04
   Combine the chili sauce with the shredded pork in a skillet. Cook over medium heat for 10 minutes, stirring occasionally.
5. 05
   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. 06
   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. 07
   Fold the sides of the husk to enclose the filling, then fold up the bottom. Repeat with remaining ingredients.
8. 08
   Arrange tamales upright in a steamer basket. Steam for 1.5 to 2 hours, checking water level occasionally, until masa is firm.
9. 09
   Remove tamales from the steamer and let cool slightly before serving.