Tamales Rojos de Puerco
tamales-rojos-de-puerco
Ingredients: Dried corn husks (4), Masa harina (1 cup), Lard or vegetable shortening (3 tbsp), Baking powder (1/2 tsp), Salt (1/2 tsp), Warm chicken stock (3/4 cup), Cooked pork, shredded (150 g), Dried guajillo chiles (3), Dried ancho chile (1), Garlic (2 cloves), Ground cumin & Mexican oregano (1/2 tsp each), White vinegar (1 tbsp)
Step 1: Soak corn husks in hot water 30–45 minutes until pliable; drain and pat dry.
Step 2: Sauce: Toast chiles lightly; soak until soft. Blend with garlic, cumin, oregano, vinegar, and a ladle of soaking liquid. Simmer sauce with pork 10 minutes.
Step 3: Masa: Whip lard until fluffy. Mix masa harina with baking powder and salt; beat in lard, then add warm stock until soft and spreadable (masa should float in cold water).
Step 4: Assemble: Spread ~2 tbsp masa on a husk, add pork filling, fold sides in, then fold the narrow end up.
Step 5: Steam upright over gently simmering water, covered, 75–90 minutes until masa pulls away from husk. Rest 10 minutes before serving.