In a large pot, combine the pork shoulder, chopped onion, minced garlic, cumin, salt, pepper, and chicken broth. Cover and simmer over low heat for 2-3 hours until the pork is tender and easily shredded.

Shred the Pork

Once cooked, remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot and mix well with the cooking liquid.

Tamale Assembly

Assemble the Tamales

Take a soaked corn husk and spread a few tablespoons of the pork filling in the center. Fold the sides of the husk over the filling, then fold up the bottom to secure it. Repeat with remaining husks and filling.

Steam the Tamales

Arrange the tamales upright in a steamer basket and steam for about 1 hour, or until the masa is firm and holds together.

Black Bean Salsa

Prepare the Salsa

In a bowl, combine black beans, diced tomato, red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside.

Ancho Chile Sauce

Prepare the Sauce

Remove seeds and stems from ancho chiles. In a saucepan, combine chiles, garlic, cumin, chicken broth, and salt. Simmer for about 15 minutes until chiles are soft. Blend until smooth.

Cilantro Creme Fraiche

Prepare the Creme Fraiche

In a bowl, mix together creme fraiche, chopped cilantro, lime juice, and salt to taste. Set aside.