Tamales

• 1 u Onion (half for the pork, half for the sauce)
• 5 cloves Garlic (2 for the pork, 3 for the sauce)
• Salt (to taste)
• 2 teaspoons Baking Powder
• 0.5 teaspoons Ground Cumin
• 2 leaves Bay Leaf
• 1 teaspoon Oregano (dried, Mexican if you can find it)
• 1 kg Pork Shoulder (boneless, in large chunks)
• 280 g Lard (at room temperature (or vegetable shortening), 2 tbsp are for frying the sauce)
  Swaps (1)
• 2 u Ancho Chillies (stemmed and seeded)
• 6 u Dried Chillies (guajillo, stemmed and seeded)
• 2.5 l Water (to cook the pork, its broth goes into the sauce and the masa)
• 700 g Masa harina
• 35 u Dried corn husks (plus a few extra to line the steamer)

Instructions

1. 1

   Put the pork in a pot with the water, half the onion, 2 garlic cloves, the bay leaves and a level tablespoon of salt. Bring to the boil, skim and simmer gently, half covered, until the meat falls apart when prodded.

   2 hr

2. 2

   Meanwhile, soak the corn husks in very hot water, with a plate on top to keep them submerged, until pliable (at least 30 minutes). Set aside any torn ones for lining the steamer.

3. 3

   Toast the chillies in a dry frying pan over medium heat for just a few seconds on each side, until fragrant and softened; if they burn, they turn bitter. Cover with hot water and leave for 15 minutes.

   18 min

4. 4

   Drain the chillies and blend them with the other half of the onion, 3 garlic cloves, the cumin, oregano and about 400 ml of the pork broth until very smooth; strain. Fry the sauce in a pan with 2 tablespoons of lard, stirring, until it darkens and thickens. Season with salt.

   15 min

5. 5

   Lift out the pork, strain the broth and keep it (you will need about a litre for the masa). Shred the pork with two forks and mix it with the sauce: it should be juicy but not soupy.

   15 min

6. 6

   For the masa, mix the masa harina with the baking powder and 2 teaspoons of salt and gradually add about 900 ml of warm broth to make a soft dough. Beat the lard with an electric whisk until white and fluffy, like whipped cream, then add the dough in portions, beating all the time.

   15 min

7. 7

   Keep beating for about 10 minutes, adding more broth if needed, until it has the texture of thick, spreadable hummus. Test it: a small ball dropped into a glass of cold water should float; if it sinks, beat a little longer. Taste the masa, which should be well seasoned, as steaming dulls the flavour.

   12 min

8. 8

   Pat a husk dry, lay it smooth side up with the wide end towards you, and spread about two tablespoons of masa in a thin layer over the wide half, leaving a margin at the sides. Put a tablespoon of filling in the centre, fold in the sides so the masa wraps around the filling and fold the pointed end back. Repeat with the rest.

   45 min

9. 9

   Pour water into the base of a steamer or a pot with a rack, keeping it below the rack, and line with husks. Stand the tamales upright, open end up and packed snugly, cover with more husks and a damp cloth and put the lid on. Steam over medium heat, topping up with boiling water as needed. A handy trick: put a coin in the water; when it stops rattling, the water is running low.

   90 min

10. 10

    To check whether they are done, take one out, wait five minutes and unwrap it: the masa should come away cleanly from the husk. If it sticks, steam for another 15 minutes. Turn off the heat and leave the tamales to rest, covered, for 15 minutes before serving so they firm up.

    20 min