Tamales with red chili and pork

Ingredients:

Braised pork

• 1.1 kg boneless pork shoulder (trim fat), cut into 5 cm pieces.
• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 4 cups lightly salted chicken broth
• 6 dried guajillo peppers, stemmed and seeded
• 3 dried ancho peppers, stemmed and seeded
• 3 dried pasilla peppers, stemmed and seeded
• 2 tsp ground cumin
• 2 teaspoons dried Mexican oregano
• 6 cloves of garlic
• 2 bay leaves
• 32 dried corn leaves
• 1 tbsp. apple cider vinegar
• Lime wedges, for serving (optional)

Corn dough

• 280 g of lard
• 0.5 tsp baking powder
• 0.5 tsp chili powder
• 4 cups masa harina (instant cornmeal) for tamales
• 3 cups lightly salted chicken broth

Preparation:

1. Braised pork:
   
   Heat vegetable oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt, and some freshly ground black pepper and cook until the onion is soft, about 5 minutes. Add the chicken broth and guajillo, ancho, and pasilla chiles and bring to a boil. Cover, turn off the heat, and let stand until the chiles are softened, about 10 minutes. In a blender, combine the cumin, oregano, garlic, 2 teaspoons salt, and freshly ground black pepper to taste and puree until smooth.
2. Pour the sauce back into the pot, then add the pork and bay leaf. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a steady simmer and simmer until the pork is very tender and the sauce is a brick-red color, 1 hour 45 minutes to 2 hours.
3. Meanwhile, soak the corn husks in a bowl of hot water, pressing them down with a plate to keep them from floating, until the husks are pliable, about 1 hour.
4. Remove the bay leaf from the pork, then shred the pork with two forks. Add the apple cider vinegar, taste, and season with salt and pepper if needed. Set aside to cool slightly.
5. Corn dough:
   
   In a large bowl, beat the lard, baking powder, chili powder, and 1 teaspoon salt with a mixer on medium-high speed until smooth and light, about 2 minutes. Alternatively, beat in the bowl of a stand mixer fitted with the paddle attachment. Reduce the mixer speed to low and add the masa harina. Once incorporated, slowly add 2 1/2 cups of chicken broth and beat until smooth, 2-4 minutes.
   
   Test the batter by dropping 0.5 teaspoon into a cup of cold water. It shouldn't sink. If it does, add the remaining 1/2 cup of broth and beat until smooth, about 2 more minutes. The cornbread dough will be light and fluffy.
6. Drain the husks and pat them dry. Starting 1 cm from the wide end of the sheet, spread about 3 tablespoons of cornmeal dough along the entire length, leaving a 2 cm border on the sides. Place 2 tablespoons of pork filling in the center of the dough, then fold the sides of the sheet inward, wrapping the dough around the filling. Fold the narrow end of the sheet over. Repeat with the remaining husks, cornmeal dough, and pork filling.
7. Place the steamer basket in a large pot filled with 3-5 cm of water. Arrange the tamales vertically, open end up, in the basket. Bring the water to a boil over medium heat, then cover and steam the tamales until the dough is firm, 45-50 minutes.
8. Remove from the steamer and let cool slightly before unwrapping. Serve with lime wedges, if desired.
   
   
   Note
   
   When making corn dough, the ratio of masa harina, lard, and broth is crucial for the tamales to be tender and light. Beating the lard with a pinch of baking powder in a mixer also helps lighten the dough. Mixing by hand will compact it.