Making Tamales Easy Pork Tamale Recipe Youll Love

Ingredients

• 3 lbs (1.36 kg) boneless pork shoulder (Boston butt), cut into 2-inch chunks
• 1 tbsp (15 ml) vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 ancho chiles, stemmed, seeded, and rehydrated in hot water for 30 minutes
• 2 guajillo chiles, stemmed, seeded, and rehydrated in hot water for 30 minutes
• 1 tsp (5 ml) dried oregano
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2.5 ml) ground cinnamon
• 1/4 tsp (1.25 ml) ground cloves
• Salt and black pepper to taste
• 2 cups (473 ml) chicken broth (low sodium)
• 4 cups (512 g) masa harina (instant corn flour for tamales), Maseca brand is good.
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) salt
• 1 cup (2 sticks, 227 g) lard or vegetable shortening, softened
• 3-4 cups (710-946 ml) warm chicken broth (low sodium), or water
• Dried corn husks (about 24-30, depending on size), soaked in hot water for at least 30 minutes to soften