Salsa Roja Pork Tamales Recipe

Make the Pork Filling

1. Gather the ingredients.
   

2. Prepare the corn husks. Separate about 30 husks and submerge in hot (not boiling) water. If the husks float, place something heavy (like a cereal bowl) over them. Allow to soak about 10 minutes.
   

3. Put the pork shoulder with half of the onion, 1 of the garlic cloves, and 2 teaspoons salt in a heavy pot. Cover completely with water and simmer, partially covered, until the pork is soft and tender, about 3 hours.
   

   If you have a pressure cooker, put the pork shoulder, onion, garlic, and salt into it, cover completely with water, about 2 cups. Set to pressure cook for 1 hour. Release.
   

4. Strain the cooked pork, reserving the broth for later. Discard the onion half. Shred the pork into thin strands.
   

5. Stem and deseed the guajillo chiles. Hold the end of a chile with one hand, use a very sharp knife, and cut off the stem and calyx (the part that connects the stem to the chile). Then pour out any remaining seeds. Set aside.
   

6. Place the tomatoes and guajillo chiles in a large pot, cover with 2 cups of water, and boil until both are very soft, about 15 minutes.
   

7. Strain the tomatoes and chiles, discard the liquid, and put solids in a blender. Blend into a purée.
   

8. Strain through a fine mesh sieve to remove any remaining pieces and reserve the sauce.
   

9. Cut the other onion half into thin slices. Heat vegetable oil in a medium saucepan over medium heat and fry in the pan until soft and golden, about 5 minutes. 
   

10. Cut the remaining garlic clove into thin slices. Add to the pan and cook until fragrant, 1 minute.
    

11. Add the sauce, cumin, and 1 teaspoon salt. Bring to a simmer and cook until the sauce is thick, about 10 more minutes.
    

12. Fold the sauce into the shredded pork until combined well. Store the filling in a tightly sealed container in the refrigerator until ready to use.
    

Make the Tamale Dough

1. Gather the ingredients.
   

2. Add the lard to a large bowl. Cream the lard with a hand mixer or stand mixer on medium speed until light and fluffy.
   

3. Add the baking powder, chile powder, and salt to the lard and mix well. Then add the masa harina a quarter cup at a time, mixing well.
   

4. Pour in the reserved pork broth (fat skimmed from the top) slowly while mixing. Continue to mix another minute or two to form a fluffy dough.
   

5. Test the tamale dough to see if it's ready. Drop a tablespoon into a glass of lukewarm water. If it floats, it's ready. If it sinks, the dough is still too dense. Continue mixing.
   

Assemble and Steam the Tamales

1. Remove corn husks from the water and shake each to remove excess water. Place them in a large bowl. Take 2 or 3 of the husks, and tear them lengthwise, following the grain, into quarter-inch-thick strips. Set aside on a small plate.
   

2. Warm the filling in a large pot, stirring, over medium-low heat until it's heated through, about 15 minutes. Or, warm filling in a glass container in the microwave until heated through, about 5 minutes, stirring halfway through.
   

3. Set out your ingredients in an assembly line: your corn husks, your masa, a small bowl of water, and your filling.
   

4. To assemble each tamale, open a husk over a clean flat surface. Spoon 1/4 cup of masa onto the husk, near the widest end. Spread evenly into a rectangle, leaving about 1/4 inch clearance on each side and the top edge. This is done easiest with wet fingers, so dip your fingers in the bowl of water before assembling each tamale.
   

5. Add 1 to 2 tablespoons of pork and spread down the center of the masa.
   

6. To fold the tamales, carefully bring the sides together to meet at the center, enclosing the filling.
   

7. Then, fold the pointy tip of the husk over the filled section.
   

8. Take one of the husk strips and use it to tie the tamale together, crosswise. Place it vertically in a steamer, open-end-up, and repeat until the filling and dough is used up.
   

9. Once you are finished assembling the tamales, you are ready to steam them. You can allow the tamales to lean against each other towards the center of the pot, forming a dome. This enables the air to circulate.
   

10. Once all the tamales are in the steamer, cover them with a few extra husks. Fill the pot with 2 cups of water. Place the steamer inside the pot, cover with a lid, and bring the water to a boil. Steam until the masa becomes firm, about 30 to 40 minutes. You may have to add more water as the tamales steam, so have water boiling in another pot ready to use. Test for doneness by taking one out, and let it sit for a minute until cool enough to handle. If it doesn't stick to the husk and is rather firm, they are done.
    

11. To eat, unwrap the tamale and discard the husk. You can enjoy it with hot sauce, salsa, escabeche, or sliced avocado. A well-seasoned tamale that has not been overcooked is perfectly delicious without any condiments at all.