Guatemalan Tamales with Ancho Chile Sauce | Saveur

Ingredients

• 1 cup plus 3 tbsp. canola oil
• 1 (1-lb.) piece boneless pork shoulder
• Kosher salt, to taste
• 4 plum tomatoes, cored and roughly chopped
• 3 cloves garlic, roughly chopped
• 2 ancho chiles, stemmed, seeded, and roughly chopped
• 1 small white onion, roughly chopped
• 1 tsp. distilled white vinegar
• 1 tsp. sugar
• 13 14" x 14" pieces fresh or frozen and thawed banana leaf, trimmed of hard edges, rinsed, and patted dry
• 1 achiote paste (ground annatto seed and spices); optional
• 2 cups masa harina (corn flour for tamales; preferably Maseca brand)
• 1 cup rice flour
• ¹⁄₄ cup capers, rinsed
• 15-20 large pitted green olives
• ¹⁄₂ red bell pepper, cored, seeded, and thinly sliced