Guatemalan Tamales with Ancho Chile Sauce

Name: Guatemalan Tamales with Ancho Chile Sauce
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

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These delicious pork and ancho chile tamales are wrapped and steamed in banana leaves.

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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