Tamales de Pibil

Instructions

1. In a large bowl, combine the achiote paste, orange juice, lime juice, vinegar, garlic, salt, and black pepper. Mix well to form a marinade.
2. Add the pork cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 3 hours or overnight for best results.
3. Soak corn husks in warm water for at least 30 minutes or until pliable. This will make them easier to handle and fold.
4. In an oven preheated to 350°F, place the marinated pork and pour in the chicken broth. Cover the dish tightly with aluminum foil and bake for 2.5 hours or until the pork is tender and shreds easily.
5. While the pork is cooking, prepare the masa by mixing masa harina, warm water or chicken broth, melted lard, baking powder, and salt in a large bowl. Knead until the mixture reaches a smooth, dough-like consistency.
6. Test the masa by dropping a small ball into a cup of water. If it floats, it’s ready. If not, continue kneading and testing until it floats.
7. Once the pork is cooked, shred it using two forks.
8. To assemble the tamales, spread about 2 tablespoons of masa dough onto the center of a corn husk or banana leaf. Add 1 tablespoon of shredded pork on top of the masa.
9. Fold the sides of the husk towards the center, then fold the bottom up. Tie with a strip of corn husk if necessary to secure.
10. Fill a large pot with a few inches of water and place a steaming basket inside. Arrange the tamales, open-side up, in the basket. Bring the water to a boil, then reduce the heat to a simmer. Steam for about 1.5 hours, adding more water to the pot as needed.
11. To check if the tamales are done, carefully open one and see if the masa has firmed up and releases easily from the husk. If not, steam for a little longer.
12. Once done, remove the tamales from the steamer and let them cool slightly before serving. Enjoy with your favorite salsa and sides!