Pork Tamales

Ingredients:

• 1.2 kg boneless pork shoulder, cut into 7 cm pieces
• 1 onion, cut into quarters
• 4 sprigs fresh thyme or 2 tsp dried thyme
• 2 tsp dried oregano
• 2 bay leaves
• 12 black peppercorns
• 24 dried corn husks
• 2 tsp ground cumin
• 1/3 cup and 1/2 tsp chili powder (See the recipe for the chili pepper spice mix here)
• 1 clove of garlic, chopped
• 2 teaspoons of wheat flour
• 2 teaspoons of sugar
• 1 tbsp. vegetable oil
• 4 cups corn flour
• 1 1/3 cups lard
• Coarse salt

Preparation:

1. Prepare the filling: Place the chopped meat in a saucepan and cover with 6 cups of cold water. Add 2 teaspoons of salt, onion, thyme, oregano, bay leaves, and peppercorns, cover, and bring to a boil. Reduce the heat and adjust the temperature so that the water remains at a gentle simmer. stew porkuntil the meat is tender, 1.5 - 2 hours. Transfer the meat to a platter and separate into fibers. Strain the broth, return it to the pan and keep warm..
2. Meanwhile, place the corn husks in a bowl and cover with hot water. Press down with a plate to ensure all the husks are completely submerged. Soak until the husks are pliable, about 1 hour.
3. Combine pork, cumin, 1/3 cup chili powder, garlic, flour, sugar, vegetable oil, and 1 cup beef broth in a large skillet. Bring to a boil and simmer over medium heat, stirring occasionally, until the liquid has evaporated, about 25 minutes.
4. Prepare the dough: In a large bowl, combine cornmeal, lard, 2 teaspoons salt, 1/2 teaspoon chili powder, and 2 2/3 cups beef broth. Mix until smooth.
5. Prepare tamales: Remove the leaves from the water and pat dry. Lay the leaves out on a clean surface, discarding any small or torn ones. Place 3 tablespoons of dough in the center of each leaf and spread it out evenly, leaving a 2.5 cm (1 inch) border around each edge. Then place 2 tablespoons of pork in the center of the dough and spread it out evenly. Roll the tamale into a roll, ensuring the filling remains inside the dough. Then fold the ends in and tie with kitchen string.
6. Place the steamer basket in a large pot filled with 1-2 inches of water. Place the tamales in the basket and cover the pot with a lid. Bring the water to a boil and steam the tamales until the dough separates from the leaves, about 1 hour. Remove the tamales from the steamer and let cool slightly.