Tamales Rojos

Ingredients

• 4 cups masa harina
• 2 pounds pork shoulder
• 2 cups red chile sauce
• 20 pieces corn husks
• 4 cloves garlic
• 1 teaspoon salt
• 1 cup water
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 cup vegetable oil
• 1 medium onion
• 1 cup chicken broth
• 1 whole lime

Instructions

1. 1

   Soak the corn husks in warm water for at least 30 minutes until they are pliable.

2. 2

   In a large pot, add the pork shoulder, chopped onion, garlic cloves, salt, cumin, and black pepper. Cover with water and bring to a boil over medium-high heat.

3. 3

   Reduce heat to low and simmer for about 2 hours until the pork is tender and easily shreds with a fork.

4. 4

   Remove the pork from the pot and let it cool slightly. Reserve 1 cup of the broth.

5. 5

   Shred the pork into small pieces and mix with 1 cup of red chile sauce. Set aside.

6. 6

   In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add the reserved broth and vegetable oil, mixing until you have a smooth dough.

7. 7

   Take a soaked corn husk and spread about 1/4 cup of masa dough onto the center, leaving space at the edges. Add 2 tablespoons of the pork filling on top.

8. 8

   Fold the sides of the corn husk over the masa and then fold the bottom up to enclose the filling completely. Repeat with remaining husks and filling.

9. 9

   Place a steamer basket in a large pot filled with water, ensuring the water does not touch the bottom of the basket. Arrange the tamales upright in the basket.

10. 10

    Cover the tamales with a damp cloth and steam over medium heat for about 1 to 1.5 hours, or until the masa pulls away easily from the husks.

11. 11

    Remove from steam and let rest for 10 minutes before serving. Serve with additional red chile sauce and lime wedges.