Tamales de Puerco Rojo — Red chile pork tamales

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

Poach the pork shoulder in water with onion, garlic, and salt for 90 minutes until tender. Remove, cool slightly, and shred. Reserve the broth.

Toast the guajillo and ancho chiles on a dry comal, soak in hot water for 20 minutes, drain. Blend with some of the poaching broth, onion, garlic, cumin, and oregano until smooth.

Heat lard in a pan over high heat, pour in the chile sauce and fry for 4 minutes until darkened. Toss the shredded pork in the sauce. Season with salt. The filling should be saucy, not dry.

Beat the room-temperature lard with a stand mixer on high speed for 5 minutes until fluffy. Add baking powder and salt. Alternately add the masa and warm broth until the dough is very light and fluffy. Test: a small piece should float in cold water.

Drain the corn husks. Spread 60 g of masa in a thin, even layer on the wide end of each husk. Place 2 tablespoons of pork filling down the center. Fold and tie as described in the rajas tamale recipe.

Stand the tamales upright in a steamer, open end up. Steam over boiling water for 60–75 minutes until the masa pulls cleanly from the husk.

Rest 10 minutes before serving. Serve with salsa verde or salsa roja alongside.