Red Chile Pork Tamales Steamed in Corn Husks

Name: Red Chile Pork Tamales Steamed in Corn Husks
Ingredients: 1 8-ounce package dried corn husks; 16 medium (about 4 ounces total) dried guajillo chiles, stemmed, seeded and each torn into several pieces; 4 garlic cloves, peeled; 1/2 teaspoon black pepper, preferably freshly ground; 1/2 teaspoon cumin, preferably freshly ground (I like the Burlap & Barrel Wild Mountain Cumin); 1 1/2 pounds boneless pork shoulder roast, cut into ½-inch cubes; Salt; 10 ounces (1 1/4 cups) rich tasting pork lard (or vegetable shortening, if you wish), slightly softened but not at all runny; 1 1/2 teaspoons baking powder; 2 pounds (4 cups) fresh coarse-ground corn masa for tamales OR 3 ½ cups dried masa harina for tamales mixed with 2 ¼ cups hot tap water; 1 to 1 1/2 cups chicken broth

www.rickbayless.com

Experience the light and fluffy taste of central Mexico with Rick Bayless' Red Chile Pork Tamales Steamed in Corn Husks. Perfect for special occasions or family meals.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

1 8-ounce package dried corn husks
16 medium (about 4 ounces total) dried guajillo chiles, stemmed, seeded and each torn into several pieces
4 garlic cloves, peeled
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon cumin, preferably freshly ground (I like the Burlap & Barrel Wild Mountain Cumin)
1 1/2 pounds boneless pork shoulder roast, cut into ½-inch cubes
Salt
10 ounces (1 1/4 cups) rich tasting pork lard (or vegetable shortening, if you wish), slightly softened but not at all runny
1 1/2 teaspoons baking powder
2 pounds (4 cups) fresh coarse-ground corn masa for tamales OR 3 ½ cups dried masa harina for tamales mixed with 2 ¼ cups hot tap water
1 to 1 1/2 cups chicken broth