Red Chile Pork Tamales Steamed in Corn Husks - Rick Bayless

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