Tamales with pork and red chili

Ingredients:

Pork

• 1.1 kg boneless pork shoulder
• 1 head of garlic, cut in half horizontally
• 2 tbsp. l. rapeseed oil
• Salsa, grated cheese and sour cream, for serving

Ancho pepper salsa

• 10 medium dried ancho peppers, stems and seeds removed
• 1.5 tsp granulated garlic
• 1.5 tsp dried Mexican oregano
• 3/4 tsp ground cumin

Corn dough

• 3.5 cups masa harina corn flour
• 2 tsp baking powder
• 1 cup melted lard
• 26 dried corn husks, soaked in hot water for a few hours until soft

Preparation:

1. Prepare the pork:
   
   In a large saucepan or cauldron, combine the pork with garlic, 1 tablespoon of salt, and 3 liters of cold water. Bring to a boil, partially covered, then reduce the heat to maintain a gentle simmer.
2. Simmer until the pork is tender, 2.5-3 hours, turning occasionally and adding more water as needed to keep the pork submerged. Transfer the pork to a plate, leaving the broth in the pan. Let the pork cool slightly, then shred.
3. Prepare the salsa:
   
   Bring a large saucepan of water to a boil. Add the chili and simmer until softened, about 10 minutes. Drain, set the saucepan aside, and transfer the softened chili to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 1/2 cups of pork broth and blend until smooth.
4. Wipe out the reserved saucepan. Pour in the canola oil and heat over medium heat. Add almost all of the salsa to the pan, setting aside 3/4 cup, and cook, stirring, until thickened and darkened, about 5 minutes.
5. Add the shredded pork and 1 cup of pork broth. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt to taste.
6. Prepare corn dough:
   
   In a large bowl, combine masa harina, baking powder, and 1 teaspoon salt. Using clean hands, gradually whisk in 3 1/2 cups hot pork broth, the reserved 3/4 cup salsa, and melted lard until smooth; the mixture should be fluffy, almost like frosting. Season with salt.
7. Assemble the tamales:
   
   Place a softened corn husk on a work surface. Spread 1/4 cup of cornmeal dough on the wider side. Add 2 tablespoons of meat filling, spreading it in a strip down the center. Fold the sides of the corn husk to enclose the filling, then fold the narrow side of the husk over the top, keeping the filling in. Repeat with the remaining husks, dough, and filling.
8. Make tamales:
   
   Fill a tamale steamer or a large saucepan with a steamer basket and bring to a boil over medium heat. Place the tamales in the steamer basket, open end up. Cook, covered, until the tamales are tender, about 1.5 hours, checking the water level as needed.
9. Remove the tamales and let them cool for 10-15 minutes to set. Serve with salsa, cheese, and sour cream.