Ingredients:

  • 3 lbs (1.36 kg) pork shoulder roast, cut into 2-inch cubes
  • 1 tablespoon (15 ml) vegetable oil
  • 1 large onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 4 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 (15-ounce/425g) can tomato sauce
  • 2 cups (475 ml) chicken broth
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) dried oregano
  • ½ teaspoon (2.5 ml) salt, or to taste
  • ¼ teaspoon (1.25 ml) black pepper, or to taste
  • 8 cups (1.9 L) masa harina (corn flour for tamales)
  • 2 teaspoons (10 ml) baking powder
  • 1 ½ teaspoons (7.5 ml) salt
  • 1 cup (225 g) solid vegetable shortening, such as Crisco
  • 6-8 cups (1.4-1.9 L) warm chicken broth or water, as needed
  • About 24 dried corn husks, soaked in hot water for at least 30 minutes, or until pliable

Instructions:

  1. Sear pork in oil, add onion and garlic, cook until softened. Add chiles, tomato sauce, broth, and spices. Simmer until pork is very tender (about 2-3 hours), shred the pork.
  2. Remove chiles from the pork mixture and blend with some of the cooking liquid until smooth. Strain the sauce and return it to the shredded pork, simmering for another 30 minutes to allow the flavours to meld. The sauce should be thick.
  3. Soak dried corn husks in hot water until pliable.
  4. In a large bowl or stand mixer, combine masa harina, baking powder, and salt. Beat in shortening until well combined. Gradually add warm chicken broth or water, mixing until the dough resembles a thick, smooth batter. It should be similar to thick cake batter – think 'dropping consistency.'
  5. Spread a thin layer of masa dough onto each corn husk. Place a spoonful of pork filling in the center of the masa. Fold the husk around the filling, sealing the sides.
  6. Arrange tamales upright in a steamer basket lined with extra corn husks. Add water to the steamer pot, ensuring it doesn't touch the bottom of the basket. Steam for 1-1.5 hours, or until the masa is firm and easily pulls away from the husk. Visual Cue: The husk should easily peel away from the tamale.
  7. Let tamales cool slightly before serving.