Red Chile Pork Tamales

Step by stepInstructions

1. Soak the husks in hot water 1 hour.
2. Simmer the pork with the onion and garlic in water until tender, about 1 1/2 hours; shred the meat, reserving 1/2 cup broth.
3. Soak the chiles in the hot water 30 minutes; blend with the cumin, oregano, salt, and reserved pork broth.
4. Cook the shredded pork with the chile sauce 10 minutes.
5. Make the masa: beat the lard until fluffy, then beat in the masa harina, baking powder, salt, and warm broth until a soft, spreadable dough forms.
6. Spread masa on each husk, add a spoonful of filling, fold, and tie. Steam upright 1 1/2 hours, until the masa pulls away from the husk.