1 Pound pork shoulder 2 cups Adobo Sauce 4 green chiles 500 gr Masa harina 650 ml Hot water 300 gr Lard 2 tsp Salt 1 tsp Baking Powder 30 Corn Husks Pork filling Masa filling Roasted green chiles, cleaned and chopped 1 cup Red salsa for serving
1. Start by soaking the corn husks in room temperature water for at least two hours.
2. Cut the pork in 2 inch cubes and combine with the adobo sauce.
3. Let it rest in the fridge for two hours.
4. Place the pork in a baking dish with cover and cook in the oven for 3 hours at medium low temperature.
5. Once done, shred the pork and add back to the marinade.
6. Chill until needed.
7. Roast the chiles on the stovetop, put them in a bowl and cover with foil and let them steam for some minutes before peeling and chopping them.
8. In a bowl combine masa harina with hot water and form a crumbly dough.
9. Let it rest for 15 minutes.
10. Whip the lard in a stand mixer or a big bowl, add the salt and baking powder, mix and add the soaked masa harina.
11. If you put a little of the dough in water, it should float for a fluffy rich tamale.
12. Spread the tamale masa dough in a thin layer inside the corn husk, leaving a one inch border on each side.
13. Stuff with the fillings and roll together, fold the end of the corn husk and place standing up in a steam basket in a large pot.
14. Cover the top of the tamales with corn husks to help concentrate the steam, and cook for about 45 minutes.
15. Once cooked, turn off the stovetop and let the tamales rest for an extra 30 minutes.
16. Open the corn husks, dip in red salsa and enjoy!