Tamale Rojo Recipe

Soak corn husks in warm water for 30-60 minutes until pliable.

Seed and stem dried guajillo chiles and ancho chiles; soak in hot water for 20-30 minutes until soft.

Pat pork shoulder dry and season with a pinch of salt; set aside.

In a skillet, heat vegetable oil over medium heat; sauté onion until translucent, then add garlic and cook 1 minute more.

Drain the soaked chiles; in a blender combine chiles with the onion, garlic, oregano, cumin, and 1 cup of the soaking liquid or 1 cup chicken broth; blend until smooth.

Strain the sauce if desired; simmer in a pot to reduce slightly and season with salt to taste.

In a heavy pot, add pork shoulder pieces; pour in the red chile sauce; add bay leaves and 1 to 2 cups chicken broth; cover and braise on low heat 1.5 to 2 hours until pork is tender and shreds easily.

In a large bowl, whisk masa harina, baking powder, and a pinch of salt.

In a mixer or large bowl, beat lard until fluffy; gradually add to masa mixture until fully integrated.

Stir in warm chicken broth gradually, beating until the masa is light and fluffy, similar to a thick cake batter. Set aside.

Drain and pat dry soaked corn husks.

Spread a thin layer of masa dough onto the smooth center of each husk leaf, leaving a border at the bottom.

Place a spoonful of pork filling with red chile sauce on top of the masa; fold sides of husk over filling and roll toward the top; secure with a strip of corn husk or kitchen twine if needed.

Line the bottom of a steamer with some damp corn husks; stand tamales upright with open ends facing up.

Cover and steam over simmering water for 60-90 minutes, checking periodically; tamales are done when the masa easily separates from the husk and is firm.

Carefully remove tamales from steamer; let rest 10 minutes.

Serve with extra red chile sauce, crema, chopped cilantro, and lime wedges if desired.