Pork Tamales in Corn Husks with Red Chilli and Tomato Sauce

Pork and red chilli sauce

• 900 g Pork shoulder, boneless
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• 2 tsp Fine sea salt
• 2 pieces Bay leaves
• 750 ml Chicken stock
• 500 g Tomato, ripe

Masa and assembly

• 16 pieces Corn husks
• 300 g Masa harina
• 150 g Lard

1. Put the corn husks in a large bowl and cover with very hot water. Weight them down so they stay submerged, then soak until pliable. Drain well before assembling.
2. Cut the pork into large chunks. Peel and halve the onion, and peel the garlic cloves. Put the pork, onion, garlic, bay leaves, chicken stock and 1 tsp of the fine sea salt into a large pot.
3. Bring to a gentle simmer, skimming any foam, then cover and cook on low until the pork is very tender and pulls apart easily. Turn the pieces once or twice during cooking. Lift the pork out to a tray and keep the cooking liquid in the pot.
4. While the pork cooks, roughly chop the tomatoes. In a saucepan, simmer the tomatoes with the guajillo chili powder, ground cumin and the remaining 1 tsp fine sea salt until the tomatoes collapse and the sauce thickens slightly. Add a splash of the pork cooking liquid if it looks dry.
5. Shred the pork into strands, discarding any large pieces of fat. Stir the shredded pork into the red chilli tomato sauce, then loosen with a little of the reserved cooking liquid until it is saucy but not watery. Simmer for 5 minutes, then cool until just warm so it is easier to fill the tamales.
6. In a mixing bowl, beat the lard with a wooden spoon until lighter and creamy. Add the masa harina and mix, then gradually work in 450 ml of the reserved warm cooking liquid until you have a soft, spreadable dough that holds its shape. If it cracks when pressed, mix in a little more cooking liquid, 1 tbsp at a time.
7. Lay a soaked husk smooth side up and spread about 2 tbsp of masa over the centre, leaving a border at the sides and top. Spoon a line of pork filling down the middle, then fold the sides in and fold up the bottom; tie with a thin strip of husk if needed. Repeat with the remaining husks, masa and filling.
8. Set up a steamer in a large pot with a few centimetres of water, making sure the water does not touch the steamer base. Stand the tamales upright with the open ends facing up, cover, and steam gently, topping up with hot water as needed. They are ready when the husk peels away cleanly and the masa feels set and tender.
9. Rest the tamales off the heat for 10 minutes before serving so the masa firms slightly. Serve in the husks, letting everyone unwrap at the table. Spoon over any extra sauce from the pot if you have it.

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