Tamales de Puerco (Red Pork Tamales)

Prepare the Pork: Cut the pork shoulder into 3-inch chunks. In a large pot or Dutch oven, combine the pork, onion, garlic, bay leaves, and salt. Cover with water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until the pork is very tender. (1 hour)

Cool and Shred Pork: Remove the pork from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve and reserve 1 cup. Shred the pork using two forks and set aside. (15 minutes)

Prepare the Chiles: While the pork is cooking, rehydrate the chiles. Bring a pot of water to a boil. Add the tomatoes, chile de arbol, and guajillo chiles. Boil until the chiles are softened, about 5 minutes. Remove with a slotted spoon, reserving 1/2 cup of the cooking water, and let cool slightly. (20 minutes)

Make the Tomato Sauce: In a blender, combine the cooked tomatoes, chiles de arbol, guajillo chiles, 1/2 cup reserved cooking water, and cornstarch. Blend until completely smooth. Strain the sauce through a fine-mesh sieve to remove any seeds or skins. Set aside. (10 minutes)

Hydrate the Corn Husks: Place the corn husks in a large bowl and cover with boiling water. Let them soak for at least 30 minutes, or up to 1 hour, until softened and pliable. Drain well and keep covered with a damp towel to prevent them from drying out. (30 minutes)

Prepare the Masa: In a large bowl, beat the lard (or vegetable shortening) with an electric mixer until light and fluffy. In a separate bowl, combine the masa, 1 cup reserved pork broth, salt, and baking powder. Mix until well combined and smooth. Gradually add the masa mixture to the beaten lard, mixing until you have a smooth, cookie dough-like consistency. To test if the masa is ready, drop a small ball into a glass of cold water; it should float. If it sinks, continue beating for a few more minutes. (15 minutes)

Assemble the Tamales: Select a wide corn husk, or overlap two smaller husks to create a wider surface. Spread about 2 tablespoons of the masa mixture onto the center of the husk, leaving about 2 inches clear at the bottom and 1/4 inch clear at the top. Spoon about 1 tablespoon of the tomato sauce and a generous portion of shredded pork down the center of the masa. Fold the sides of the husk over the filling, overlapping them slightly. Fold the bottom of the husk up to meet the seam of the folded sides. Repeat with the remaining husks, masa, sauce, and pork. (60 minutes)

Steam the Tamales: Place a steamer insert into a large pot and fill with water to just below the bottom of the steamer. Bring the water to a boil. Stand the tamales upright in the steamer, with the open ends facing up. Cover the pot tightly and steam for 1 hour, or until the masa is firm and easily separates from the husk. Be sure to check the water level periodically and add more if needed. (1 hour)

Rest and Serve: Remove the tamales from the steamer and let them rest for 15 minutes before serving. This allows the masa to set properly. Unwrap and enjoy! (15 minutes)