Aunt Maria's Fiesta: How to Make Tamales Recipe

Ingredients

• 3 lbs (1.36 kg) boneless pork shoulder, cut into 2-inch chunks
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups (950 ml) chicken broth
• 2 tablespoons vegetable oil
• 4 cups (500g) masa harina (corn flour for tamales)
• 2 teaspoons baking powder
• 1 cup (225g) vegetable shortening, lard, or butter, softened (butter should be unsalted)
• 3 cups (710 ml) warm chicken broth or water
• Approximately 24 dried corn husks, soaked in hot water for at least 30 minutes to soften