Tamales Rojos

Ingredients

• 1 kg (8 cups)masa harina para tamales
• 400 g (14 oz)lard — beaten until light and floating
• 2 tspbaking powder
• 1.5 L (6 cups)warm broth
• 1 tbspfine salt
• 1 kg (2 lb)pork shoulder — simmered and shredded
• 6dried guajillo chiles — stemmed and seeded
• 3dried ancho chiles — stemmed and seeded
• 4 clovesgarlic
• 1 tspground cumin
• 2bay leaves
• 30dried corn husks — soaked until pliable

Method

1. Begin by preparing the masa. In a large mixing bowl, beat 400 g (14 oz) of lard with an electric mixer on medium speed until it becomes white and fluffy. Gradually add 1 kg (8 cups) of masa harina para tamales, 1.5 L (6 cups) of warm broth, 2 tsp of baking powder, and 1 tbsp of fine salt. Mix until the dough is smooth and a small pinch of it floats in a glass of water, indicating the right consistency.
2. Place 30 dried corn husks in a large bowl and cover them with hot water. Let them soak for about 30 minutes until they become pliable. Once softened, drain them well and set them aside on a clean kitchen towel to remove excess water.
3. Prepare the filling by cooking 1 kg (2 lb) of pork shoulder in a pot with enough water to cover, along with 2 bay leaves. Simmer on low heat until the pork is tender and easily shreds with a fork. Remove the pork from the pot, shred it, and set aside, reserving the cooking liquid.
4. To make the sauce, remove the stems and seeds from 6 dried guajillo chiles and 3 dried ancho chiles. Toast them lightly in a dry skillet over medium heat until they release a fragrant aroma. Transfer the chiles to a bowl and cover them with hot water, letting them soak for 15 minutes until softened.
5. Drain the soaked chiles and place them in a blender with 4 cloves of garlic, 1 tsp of ground cumin, and a cup of the reserved pork cooking liquid. Blend until smooth. Strain the sauce through a fine sieve into a saucepan, then simmer over medium heat until it thickens slightly, about 10 minutes. Mix the sauce with the shredded pork, ensuring it's well coated.
6. Lay a soaked corn husk flat on a clean surface, with the wide end facing you. Spread about 2 tablespoons of the masa mixture evenly over the husk, leaving a border at the edges. Spoon about 1 tablespoon of the pork filling down the center. Fold the sides of the husk over the filling, then fold up the narrow end to enclose it.
7. Arrange the filled tamales upright in a steamer basket, with the open ends facing up. Place the basket over a pot of boiling water, ensuring the water doesn't touch the tamales. Cover and steam for about 90 minutes, adding more water to the pot as needed to maintain the steam.
8. Once steamed, remove the tamales from the heat and let them rest for about 15 minutes. This resting period allows the masa to firm up and pull away cleanly from the husks when unwrapped. Serve the tamales warm, enjoying the rich, aromatic flavors of this traditional Mexican dish.