Pork Carnitas Tamales (Tamale Dough) with Red Chile Crema | Publix Super Markets

Ingredients

• 16 large dried corn husks (or 8-inch-square sheets of nonstick aluminum foil)
• 1 small yellow onion
• 4 cloves garlic
• 1 lb boneless pork butt roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 cup beef stock
• 1 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground allspice
• 1 cup crema Mexicana (or sour cream)
• 2 tablespoons chipotle pepper sauce
• 4 cups<span style="white-space: pre;">
• <a href="https://www.publix.com/recipe/tamale-dough" target="_self" style="font-size:inherit" class="text-link inline-link">Tamale Dough
• 1/2 bunch fresh cilantro
• 1 cup lard (or vegetable shortening)
• 3 cups corn masa flour
• 2 teaspoons kosher salt
• 2 teaspoons baking powder
• 1 1/2 cups water (or chicken stock)
• Plastic wrap