Ingredients:

  • 24 dried corn husks (approximately 8 ounces/225g)
  • 3 pounds (1.36 kg) pork shoulder (Boston butt), cut into 2-inch cubes
  • 2 tablespoons vegetable oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 dried ancho chiles, stemmed, seeded, and torn into pieces
  • 2 dried guajillo chiles, stemmed, seeded, and torn into pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Salt and black pepper to taste
  • 3 cups (720 ml) chicken broth
  • 4 cups (500g) masa harina (instant corn flour for tamales), not cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks/226g) lard or vegetable shortening, softened (must be solid fat)
  • 3 cups (720 ml) hot chicken broth or water, plus more if needed

Instructions:

  1. Soak the corn husks in hot water for at least 2 hours, or until pliable. Drain well.
  2. Sear pork cubes in oil until browned on all sides.
  3. Sauté onion and garlic until softened.
  4. Add chiles, oregano, cumin, cinnamon, and cloves. Cook for 1 minute.
  5. Return pork to pot. Add chicken broth, salt, and pepper. Bring to a simmer, then reduce heat and cover.
  6. Simmer for 2-3 hours, or until pork is very tender and easily shredded.
  7. Shred the pork with two forks. Reserve the cooking liquid.
  8. In a large bowl, combine masa harina, baking powder, and salt.
  9. In a stand mixer (or with a hand mixer), beat the softened lard or shortening until light and fluffy.
  10. Gradually add the masa mixture to the lard, alternating with the hot chicken broth, until a smooth dough forms.
  11. The dough should be soft and spreadable, similar to thick frosting. Add more broth if needed. Dough Float Test: place a small amount of dough in a cup of cold water. It should float, indicating proper aeration.
  12. Lay a corn husk flat.
  13. Spread about 2-3 tablespoons of masa dough evenly over the husk, leaving a 1-inch border on the sides and bottom.
  14. Place about 2 tablespoons of pork filling down the center of the masa.
  15. Fold one side of the husk over the filling, then fold the other side to create a sealed packet. Fold up the bottom of the husk.
  16. Repeat with remaining husks, masa, and filling.
  17. Stand the tamales upright in the steamer basket, leaning them against each other to prevent them from unfolding.
  18. Add enough water to the steamer pot to reach just below the steamer basket.
  19. Bring the water to a boil, then reduce heat to medium-low. Cover tightly and steam for 3-4 hours, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more as needed.
  20. Remove the tamales from the steamer and let them rest for 10-15 minutes before serving.