Pork Tamales with Red Chile Sauce

1. 1
   prep

   Soak the corn husks.

   1.Separate the dried corn husks and rinse under warm water to remove any silk or debris.

   2.Place husks in a large bowl and cover with hot water.

   3.Place a heavy plate on top to keep them submerged and soak for at least 60 minutes until pliable.
2. 2
   boil · ~120 min

   Cook the pork shoulder.

   1.Place the trimmed pork shoulder in a large stockpot and add enough water to cover by an inch.

   2.Add quartered onion, smashed garlic cloves, bay leaves, and a pinch of salt.

   3.Bring to a boil over high heat, then reduce to a gentle simmer.

   4.Skim off any foam that rises to the surface during the first 20 minutes.

   5.Cover and simmer for 1.5 to 2 hours, until the meat is fall-apart tender.

   TIPKeep the pork broth after cooking — you'll use it to blend the chile sauce and moisten the masa.
3. 3
   rest

   Shred the pork.

   Transfer the cooked pork to a cutting board and let it cool slightly. Using two forks, shred the meat into thin strands, discarding the bone and any large pieces of fat. Reserve the cooking broth.

4. 4
   saute · ~5 min

   Toast the dried chiles.

   1.Warm a dry skillet over medium heat.

   2.Place the cleaned guajillo and ancho chiles in the skillet in a single layer.

   3.Press down gently with a spatula and toast for 15-20 seconds per side until fragrant and slightly darkened.

   4.Immediately transfer chiles to a bowl and cover with hot water to soak for 15 minutes.

   TIPDon't walk away — chiles burn quickly and become bitter. Toast just until you smell them.
5. 5
   mix · ~5 min

   Blend the red chile sauce.

   1.Drain the softened chiles and transfer them to a blender.

   2.Add cumin seeds, 2 garlic cloves, dried oregano, a pinch of salt, and 1 cup of the reserved pork broth.

   3.Blend on high until completely smooth, about 1-2 minutes.

   4.Strain the sauce through a fine mesh strainer into a bowl to remove any skin bits or unblended seeds.
6. 6
   saute · ~12 min

   Cook the sauce and combine with meat.

   1.Heat vegetable oil in a large skillet over medium heat.

   2.Pour the strained chile sauce into the skillet — it will sizzle vigorously.

   3.Cook, stirring often, for 5-7 minutes until the sauce thickens and darkens slightly.

   4.Fold in the shredded pork and stir to coat evenly. Simmer together for 5 minutes to meld flavors.

   TIPThe sauce should coat the back of a spoon and the oil should separate slightly at the edges.
7. 7
   mix · ~10 min

   Prepare the masa dough.

   1.In a stand mixer bowl, beat the softened lard with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.

   2.In a separate bowl, whisk together masa harina, baking powder, and salt.

   3.With the mixer on low, alternate adding the dry masa mixture and 2.5 cups warm water to the whipped lard.

   4.Increase speed to medium and beat for 5 minutes until the masa is light, spreadable, and a small blob floats in a glass of cold water.

   TIPThe 'float test' is critical: if a small ball of dough floats, the masa is ready. If it sinks, beat in a little more broth or water.
8. 8
   assemble · ~20 min

   Assemble the tamales.

   1.Drain the soaked corn husks and pat dry.

   2.Lay a husk flat with the wider end toward you. Spread 3 tablespoons of masa dough in the upper two-thirds, leaving a half-inch border on the sides.

   3.Place 1-2 tablespoons of the pork filling in a line down the center of the masa.

   4.Fold one long side over the filling, then the other side. Fold the tapered bottom end up.

   5.The top (narrow end) stays open. Repeat with remaining husks, masa, and filling to make 12 tamales.

   TIPKeep the masa layer thin — a thick masa tamale will be dense and heavy. A thin layer yields a tender, fluffy result.
9. 9
   steam · ~75 min

   Steam the tamales.

   1.Pour 2 inches of water into the bottom of the stockpot and set the steamer basket inside.

   2.Line the steamer basket with a layer of extra corn husks.

   3.Stand the tamales upright in the basket, open ends facing up, packed snugly so they support each other.

   4.Cover with a layer of corn husks and a clean kitchen towel, then the lid.

   5.Bring water to a boil, then reduce to a steady simmer. Steam for 60-75 minutes.

   TIPCheck water level halfway through and add more boiling water if needed. The tamales are done when the masa pulls cleanly away from the husk.
10. 10
    rest · ~10 min

    Rest the tamales before serving.

    Remove the pot from heat and let the tamales rest, covered, for 10 minutes. This allows the masa to firm up so they don't fall apart when unwrapped.

11. 11
    serve

    Unwrap and serve hot.

    Unwrap each tamale by peeling back the corn husk. Serve immediately with extra red chile sauce on the side if desired.

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