Ingredients:

  • 3 lbs (1.36 kg) boneless pork shoulder (Boston butt), cut into 2-inch chunks
  • 1 tbsp (15 ml) vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 ancho chiles, stemmed, seeded, and rehydrated in hot water for 30 minutes
  • 2 guajillo chiles, stemmed, seeded, and rehydrated in hot water for 30 minutes
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) ground cumin
  • 1/2 tsp (2.5 ml) ground cinnamon
  • 1/4 tsp (1.25 ml) ground cloves
  • Salt and black pepper to taste
  • 2 cups (473 ml) chicken broth (low sodium)
  • 4 cups (512 g) masa harina (instant corn flour for tamales), Maseca brand is good.
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 cup (2 sticks, 227 g) lard or vegetable shortening, softened
  • 3-4 cups (710-946 ml) warm chicken broth (low sodium), or water
  • Dried corn husks (about 24-30, depending on size), soaked in hot water for at least 30 minutes to soften

Instructions:

  1. Marinate pork, cook and shred the pork. Sear the pork in batches. Add onion and garlic and sauté. Blend rehydrated chiles with spices and some of the soaking liquid, then add to the pot with the pork. Add broth, bring to a simmer, cover, and cook until the pork is very tender (about 2-3 hours). Shred the pork with two forks and set aside. Reserve the cooking liquid.
  2. In a large bowl, whisk together the masa harina, baking powder, and salt. Beat the softened lard or shortening until fluffy. Gradually add the masa mixture to the lard, alternating with warm broth, until a smooth, spreadable dough forms. It should resemble thick cake batter. Add 1/2 cup of reserved pork cooking liquid to the masa. Beat mixture until light and fluffy (3-5 minutes). Test the masa: Drop a small spoonful into a glass of cold water. If it floats, it's ready; if it sinks, continue beating.
  3. Spread a thin layer of masa (about 2-3 tablespoons) onto the smooth side of a corn husk. Spoon a generous amount of pork filling (about 2-3 tablespoons) down the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom. Tie with a thin strip of corn husk if desired.
  4. Stand the tamales upright in a steamer basket, nestled closely together. Add enough water to the pot below the steamer basket, ensuring the water doesn't touch the tamales. Cover the pot tightly and steam for 2-3 hours, or until the masa pulls away from the husk easily. Replenish water as needed. They are done when the masa is firm and doesn't stick to the husk.
  5. Let the tamales rest for 10-15 minutes before serving. This helps them set up.