Pork Tamales

Ingredients

• 2 pcs Dried Ancho Chiles
• 3 pcs Dried Guajillo Chiles
• 450 g Pork Shoulder
• 1 pcs Onion
• 3 pcs Garlic
• 1 tsp Cumin
• 1 tsp Mexican Oregano
• 660 ml Chicken Stock
• 1 tbsp Apple Cider Vinegar
• 1.5 tbsp Kosher Salt
• 1 tsp Black Pepper
• 12 pcs Corn Husks
• 180 g Masa Harina
• 120 g Lard
• 1 tsp Baking Powder
• 4 tbsp Cilantro
• 1 pcs Lime

Method

1. Place {corn_husks} in a large bowl, cover with hot water, and weigh them down so they soften fully and become pliable for wrapping.
2. Toast {dried_guajillo_chiles} and {dried_ancho_chiles} on a dry skillet over medium heat for a brief moment per side until fragrant and pliable, not scorched, then cover with hot water to soften.
3. Blend the softened {dried_guajillo_chiles} and {dried_ancho_chiles} with {onion}, {garlic}, {cumin}, {mexican_oregano}, {apple_cider_vinegar}, some {chicken_stock}, {kosher_salt}, and {black_pepper} until very smooth.
4. Pat {pork_shoulder} dry, season with {kosher_salt} and {black_pepper}, then sear in a Dutch oven over medium-high heat until deeply browned. Pour in the {adobo_placeholder} and remaining {chicken_stock}, scraping up the fond, then cover and braise at a gentle simmer until the {pork_shoulder} is fork-tender.
5. Shred the braised {pork_shoulder} into the reduced sauce and taste, adding more {kosher_salt} if needed so the filling is rich and well seasoned.
6. Beat {lard} until light, then mix in {masa_harina}, {baking_powder}, {kosher_salt}, and enough {chicken_stock} to make a soft, spreadable dough that feels airy rather than dense.
7. Drain the {corn_husks}. Spread {masa_harina} dough over each husk, add a strip of {pork_shoulder} filling down the center, then fold and tie snugly so the tamales hold their shape while steaming.
8. Stand the tamales upright in a steamer over simmering water, cover well, and steam until the masa is set and pulls cleanly from the husk.
9. Rest the tamales briefly, then serve with {cilantro} and a squeeze of {lime} for fresh lift against the rich filling.