Pork Tamales with Red Chile Sauce, Red Chile Sauce and Mexican Rice

Instructions

1. 1

   Cook the Pork and Prepare Husks

   • Place the pork cubes, 1 quartered onion, 6 garlic cloves, bay leaves, and 1.5 tsp salt in a large Dutch oven. Add enough water to cover by 2 inches (about 8 cups).
   • Bring to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2.5 hours, until the pork is fork-tender.
   • While the pork cooks, place the corn husks in a large bowl or sink. Cover with very hot water and weigh them down with a plate to keep them submerged. Let soak for at least 1 hour until pliable.
   • Once cooked, remove the pork from the pot and let it cool slightly. Shred the meat with two forks. Strain the broth and reserve at least 6 cups for the sauce and masa.
2. 2

   Make the Red Chile Sauce

   • Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chiles for 30-60 seconds per side until fragrant. Be careful not to burn them, or the sauce will be bitter.
   • Place the toasted chiles in a bowl, cover with hot water, and let them rehydrate for 30 minutes.
   • Drain the chiles and transfer to a blender. Add 1/2 chopped onion, 4 garlic cloves, ground cumin, Mexican oregano, 1 tsp salt, and 2 cups of the reserved warm pork broth.
   • Blend on high until completely smooth. For an extra-silky sauce, strain it through a fine-mesh sieve.
3. 3

   Prepare the Filling

   • In a large bowl, combine the shredded pork with 1.5 cups of the red chile sauce. Mix until the pork is evenly coated. Taste and adjust seasoning if needed. Reserve the remaining sauce for serving.
4. 4

   Make the Masa Dough

   • In a stand mixer with the paddle attachment, beat the lard on high speed for 3-4 minutes until it is very light and fluffy, resembling whipped cream.
   • In a separate bowl, whisk together the masa harina, baking powder, and 1.5 tsp salt.
   • With the mixer on low speed, gradually add the masa mixture to the whipped lard in three parts, alternating with 3.5 to 4 cups of the warm reserved pork broth. Mix until a soft, moist dough forms.
   • Increase the speed to medium and beat for 8-10 minutes. The masa should be airy and have a texture like thick spackle. To test if it's ready, drop a small piece into a glass of cold water; it should float.
5. 5

   Assemble the Tamales

   • Drain the corn husks and pat them dry. Lay one husk flat with the wider end at the top.
   • Spread about 3 tablespoons of masa in a thin, even layer over the top two-thirds of the husk, leaving a 1/2-inch border on the sides.
   • Spoon about 1.5 to 2 tablespoons of the pork filling in a line down the center of the masa.
   • Fold one long side of the husk over the filling, then fold the other side over it, creating a sealed tube. Fold the bottom tapered end up towards the center.
   • Repeat with the remaining husks, masa, and filling. You can use thin strips of corn husk to tie them if desired.
6. 6

   Steam the Tamales

   • Prepare a large steamer pot by adding a few inches of water, ensuring the water level is below the steamer basket.
   • Arrange the tamales standing upright in the basket with the open end facing up. Do not pack them too tightly to allow for steam circulation.
   • Bring the water to a boil, then reduce the heat to a steady simmer. Cover the pot tightly with a lid.
   • Steam for 75 to 90 minutes. Check the water level every 30 minutes and add more boiling water as needed.
   • To check for doneness, carefully remove one tamale. Let it cool for 5 minutes. The masa is cooked when it is firm and pulls away cleanly from the husk.
7. 7

   Rest and Serve

   • Turn off the heat and let the tamales rest in the steamer, covered, for at least 20-30 minutes. This crucial step allows the masa to set and firm up.
   • Serve the tamales warm, unwrapped from their husks, with the extra red chile sauce on the side.