Tamales Rojos

Instructions

1. Place the pork, water, onion halves, garlic, and salt in a large pot. Bring to a boil, reduce heat, and simmer uncovered for about 2 hours or until the meat is tender. Remove the pork from the broth and reserve the broth for later. Shred the pork using forks and set aside.
2. While the pork cooks, soak the corn husks in hot water for about 2 hours to soften them. Weigh them down with a plate to keep them submerged if necessary.
3. In a separate pot, add the guajillo and ancho chiles, cover with water, and bring to a boil. Simmer for about 15 minutes or until softened. Remove from heat, cool slightly, and blend the chiles with a cup of the reserved pork broth until smooth.
4. Heat the vegetable oil in a pot over medium heat. Strain the blended chile sauce into the pot. Stir in the cumin, salt, and sugar. Simmer for about 10 minutes, then mix the shredded pork into the sauce to coat evenly. Remove from heat and set aside.
5. In a large bowl, mix the masa harina, baking powder, and 1 teaspoon salt. Add the warm broth gradually until a soft dough forms. In a separate bowl, beat the shortening or lard until fluffy, and then mix it into the masa dough until smooth, light, and airy.
6. Drain the corn husks and pat dry. Spread about 2 tablespoons of masa dough onto the center of each husk, spreading it evenly leaving a 1-inch margin at the bottom. Add a tablespoon of the pork filling in the center.
7. Fold the sides of the corn husk to cover the filling, then fold the bottom up over the seam to create a neat, enclosed package. Repeat with the remaining husks, dough, and filling.
8. Arrange tamales upright in a steamer basket, open side up. Steam over boiling water for about 1 hour to 1 hour 15 minutes until the masa is firm and separates easily from the husk. To test, remove one tamale and let it cool for a minute. If it peels away easily, they are ready.
9. Remove the tamales from the steamer and let them cool slightly before serving. Enjoy with your favorite sides like salsa or guacamole.
10. Tip: If making tamales solo, consider splitting the process. Prepare the filling and masa one day, and assemble and cook the tamales the next to avoid fatigue. Freshly steamed tamales can be stored in the refrigerator for a few days or frozen for longer storage.