Ingredients:

  • 4 lbs (1.8 kg) boneless pork shoulder (Boston butt), cut into 2-inch cubes
  • 2 tbsp (30 ml) vegetable oil
  • 1 large yellow onion, chopped (approx. 200g)
  • 4 cloves garlic, minced (approx. 12g)
  • 2 dried ancho chiles, stemmed, seeded, and deveined
  • 2 dried guajillo chiles, stemmed, seeded, and deveined
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 411g)
  • 1 tsp ground cumin (approx. 2g)
  • 1 tsp dried oregano (approx. 2g)
  • 1/2 tsp ground coriander (approx. 1g)
  • 1/4 tsp ground cloves (approx. 0.5g)
  • 2 cups (473 ml) chicken broth
  • 2 tbsp (30 ml) apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (approx 100g) pitted green olives, roughly chopped (optional)
  • 1/4 cup (approx 30g) fresh cilantro, chopped
  • 6 cups (750 g) masa harina (dried corn flour)
  • 4 cups (946 ml) warm chicken broth
  • 1 tbsp (15 ml) baking powder
  • 1 tsp salt (approx. 6g)
  • 1 1/2 cups (340 g) lard or vegetable shortening, softened
  • Approximately 24-30 dried corn husks

Instructions:

  1. Sear pork in oil, then sauté aromatics (onion, garlic). Add chiles, tomatoes, spices, broth, and vinegar. Simmer until pork is very tender (approx. 2-3 hours). Shred pork and mix with sauce, olives, and cilantro. Let cool completely.
  2. Soak corn husks in hot water until pliable.
  3. Whisk together masa harina, baking powder, and salt. Gradually add warm broth, mixing until a soft dough forms. Beat in softened lard or shortening until light and fluffy.
  4. Spread a thin layer of masa onto each corn husk. Spoon a generous amount of pork filling down the center. Fold the sides of the husk over the filling and fold up the bottom to create a sealed package.
  5. Arrange tamales upright in a steamer basket. Steam for 2-3 hours, or until the masa is firm and pulls away from the husk easily. Check water levels frequently and add more as needed.
  6. Let the tamales cool slightly before serving.