Pork Tamales with Red Chile Sauce

Total time4 hr

Prep time1 hr 30 min

Cook time2 hr

4.5

(29)

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Ingredients

6 servings

For the tamales

30 dried corn husks

For the pork filling

2 lbs pork shoulder, cut into 3-inch chunks
1 tsp salt
½ tsp black pepper
1 tbsp lard oil or vegetable oil
3 cups low-sodium chicken broth
1 white onion, halved
4 garlic cloves, smashed
1 bay leaf

For the red chile sauce

4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried pasilla chile, stemmed and seeded
2 cups reserved pork braising liquid
3 garlic cloves, smashed
½ tsp ground cumin
½ tsp dried oregano
1 tsp salt, plus more to taste
1 tbsp lard oil or vegetable oil

For the masa dough

4 cups masa harina (such as maseca)
1 tsp baking powder
1 ½ tsp salt
1 cup lard or vegetable shortening, at room temperature
2 ½ to 3 cups warm chicken broth

For serving

salsa verde or red salsa, for serving (optional)
sour cream, for serving (optional)

Instructions

1
Place the corn husks in a large pot or deep bowl and cover completely with hot water. Weigh them down with a plate or heavy bowl and soak for at least 30 minutes, until pliable and no longer brittle.
2
Season the pork shoulder chunks all over with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp lard in a large pot over medium-high heat until shimmering, then sear the pork in batches, turning occasionally, for about 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pieces to a plate.

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