Tremendous Tamales

Ingredients

• 3 lbboneless pork shoulder
• 1 tbsp, plus more to tastekosher salt
• 6 clovesgarlic, smashed
• 1yellow onion, quartered
• 2bay leaves
• 6dried guajillo chiles, stemmed and seeded
• 4dried ancho chiles, stemmed and seeded
• 2dried árbol chiles (optional, for heat)
• 1 tspground cumin
• 1 tspdried oregano (Mexican)
• 1 tbspapple cider vinegar
• 40dried corn husks(buy extra, they tear, do not stress)
• 4 cupsmasa harina (for tamales)(masa harina, not corn flour, not cornmeal, MASA HARINA)
• 1.5 cupslard(real lard, not shortening, never shortening, do not even speak that word)
• 2 tspbaking powder
• 2 tspkosher salt (for masa)
• 3-4 cupswarm pork broth (reserved from cooking the pork)

Steps

1. 1

   Place the pork shoulder in a large pot with 1 tbsp salt, garlic, onion, and bay leaves. Cover with water by 2 inches. Bring to a boil, reduce to a simmer, and cook for 2 hours, until the pork is fall-apart tender.

2. 2

   Remove the pork to a bowl and shred with two forks. Strain and reserve 4 cups of the cooking broth. Discard the solids.

3. 3

   While the pork cooks, soak the corn husks in a large bowl of hot water, weighted down with a plate, for at least 1 hour until pliable.

4. 4

   Make the red chile sauce: toast the guajillo, ancho, and árbol chiles in a dry skillet over medium heat for 30 seconds per side, until fragrant. Transfer to a heatproof bowl, cover with boiling water, and soak 20 minutes until soft.

5. 5

   Drain the chiles and transfer to a blender with 1.5 cups of the reserved pork broth, cumin, oregano, and vinegar. Blend until completely smooth, about 2 minutes. Strain through a fine-mesh sieve into a saucepan.

6. 6

   Simmer the chile sauce over medium-low heat for 10 minutes, until thickened. Season with salt. Add 2 cups of the sauce to the shredded pork and toss to coat. Reserve the rest for serving.

7. 7

   Make the masa: in a stand mixer with the paddle attachment, beat the lard on medium-high for 5 minutes, until light and fluffy like whipped cream. This step is non-negotiable.

8. 8

   In a separate bowl, whisk the masa harina, baking powder, and 2 tsp salt. Add to the whipped lard in three additions, alternating with the warm reserved pork broth, until the masa is the texture of thick frosting. Test it: a small ball dropped in water should float. If it sinks, beat longer.

9. 9

   Drain the corn husks and pat dry. Lay one husk smooth-side up on a clean surface, wide end facing you.

10. 10

    Spread 2-3 tablespoons of masa across the top two-thirds of the husk in a rectangle, leaving a 1-inch border. Spoon 1.5 tablespoons of the pork filling down the center of the masa.

11. 11

    Fold the long sides of the husk over to enclose the filling, then fold the narrow bottom up. Leave the top open. Set seam-side down on a tray. Repeat with the remaining husks, masa, and filling.

12. 12

    Set up a large steamer pot with water below the steaming rack. Stand the tamales upright in the steamer, open ends up, packing them snugly but not crushed.

13. 13

    Cover the top with extra corn husks, then a damp kitchen towel, then the lid. Bring to a boil, reduce to a steady simmer, and steam for 75-90 minutes. Add boiling water to the pot as needed to prevent it from drying out.

14. 14

    Tamales are done when the masa pulls cleanly away from the husk and feels firm. Rest the tamales 15 minutes before serving — the masa needs to set.

15. 15

    Serve warm with extra red chile sauce on the side. Refrigerate leftovers up to 5 days or freeze up to 3 months.