Tamales – red chilli pork tamales steamed in corn husks

Ingredients for 4 portions

• 500 gPork shoulder, in chunks
• ≈ 1.5 lWater
• ½Yellow onion, in one piece
• 3 clovesGarlic
• to tasteSalt
• 5Guajillo chiles
• 2Ancho chiles
• 2 clovesGarlic, for the sauce
• 3 mlCumin
• 1 tbspRapeseed oil
• 20Dried corn husks
• 130 gLard
• 350 gMasa harina
• 1 tspBaking powder

Method

1. Put the pork in a pan with the water, the piece of onion, the garlic and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 1 hour, until the pork is tender.
3. Meanwhile, remove the stems and seeds from the dried chillies. Toast them for a few seconds per side in a hot, dry frying pan without letting them burn.
4. Soak the chillies in hot water for 15 minutes.
5. Soak the corn husks in hot water, weighed down with a plate, for 30 minutes, until soft and pliable.
6. Drain the chillies and blend until smooth with the garlic, cumin and about 250 ml of broth from the pan. Sieve the sauce.
7. Lift out the pork, let it cool a little and shred it. Strain the broth and keep it warm.
8. Heat the oil in a frying pan and fry the chilli sauce for 3 minutes. Add the pork, season with salt and cook for 5 minutes, until the filling has thickened.
9. Beat the lard with an electric whisk for 3 minutes, until white and fluffy. Add the masa harina, baking powder and salt, then beat in about 500 ml of the warm broth, a little at a time, for 5 minutes more. The masa is ready when a small ball floats in a glass of cold water.
10. Drain the husks. Spread about 2 tablespoons of masa in a thin layer over the wide end of each husk, put a spoonful of filling in the middle, fold the sides in over it and fold the pointed end up. It makes about 12 tamales.
11. Pour water into the bottom of a steamer so it doesn't reach the basket. Line the basket with the leftover husks, stand the tamales upright with the open end up, cover with more husks and put the lid on.
12. Steam over a medium heat for 1 hour 15 minutes, topping up with hot water if needed. They are done when the masa comes away easily from the husk.
13. Turn off the heat and leave the tamales to rest, covered, for 10 minutes so the masa firms up before serving.

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