Tamales (Corn Dough Parcels with Pork and Red Chilli Sauce)

Red chilli pork filling

• 16 pieces Corn husks, dried
• 1 medium Yellow onion
• 2 tbsp Lard
• 500 g Minced pork
• 3 cloves Garlic
• 2 tbsp Guajillo chili powder
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 2 tsp Fine sea salt
• 750 ml Chicken stock

Masa and assembly

• 300 g Masa harina
• 120 g Lard
• 450 ml Chicken stock, warm

To serve

• 2 pieces Lime
• 10 g Fresh coriander

1. Soak the corn husks in very hot water for 45 minutes until pliable, keeping them submerged. Drain well and keep covered with a clean tea towel so they stay soft while you work.
2. Finely chop the onion and crush the garlic. Heat 2 tbsp lard in a saucepan over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until softened.
3. Add the minced pork and cook for 8 to 10 minutes, breaking it up, until no longer pink. Stir in the garlic, guajillo chilli powder, cumin and oregano and cook for 1 minute until fragrant.
4. Pour in 750 ml chicken stock and bring to a gentle simmer. Cook for 35 to 45 minutes, stirring occasionally, until the pork is tender and the liquid has reduced to a thick, spoonable red sauce; season with 1 tsp of the salt.
5. While the filling simmers, make the masa. In a mixing bowl, whisk 120 g lard until lighter and creamy, about 2 minutes.
6. Add the masa harina and the remaining 1 tsp salt, then mix well. Gradually work in 450 ml warm chicken stock until you have a soft, spreadable dough that holds its shape; it should feel like thick mashed potato.
7. Set up a steamer in a large pot with a good depth of water that sits below the steaming rack, then bring to a steady simmer. Tear a few soaked husks into thin strips for tying.
8. Lay a husk smooth side up and spread about 2 tbsp of masa over the centre, leaving a border at the sides and the top. Spoon a line of pork filling down the middle, then fold the sides in to enclose the filling and fold the narrow end up; tie with a strip if needed.
9. Stand the tamales upright in the steamer with the open ends facing up, packing them snugly so they do not unravel. Cover and steam for 60 to 70 minutes, topping up with boiling water as needed, until the masa is set and pulls cleanly away from the husk.
10. Rest the tamales off the heat, covered, for 10 minutes to firm up. Serve hot with lime wedges and scatter over fresh coriander.

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