Pork Tamales - escamil - Hugo deployed website

Ingredients

• 16 medium (~4oz total) dried guajilla chiles, steamed seeded and torn into several pieces
• 4 garlic cloves, peeled and chopped
• 1/2 tsp black pepper (preferrably freshly ground)
• 1/4 tsp cumin
• 1 1/2 lb lean boneless pork (preferrably from the shoulder) cut into 1/2 inch cubes
• Kosher Salt
• 10oz (1 1/4 cup) rich-tasting pork lard, slightly softened – not runny
• 1 1/2 tsp baking powder
• 2lb (4 cups) fresh coarse-ground corn masa for tamales
• or: 3 1/2 cups dried masa & 2 1/4 cups hot water
• 1 to 1 1/2 cups chicken broth
• 1 package dried corn husks (soaked in water overnight)