Red Chile Pork Tamales

Steps

Every amount is written into the step where you use it.

Red Chile Pork Tamales

1. Soak 20 dried corn husks in a large bowl of warm water for 30 minutes, weighting them down with a plate to keep them submerged, then drain and pat dry. 30 min
2. Toast 3 stemmed and seeded ancho chiles and 3 stemmed and seeded guajillo chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then transfer to a bowl, cover with 2 cups of boiling water, and soak for 15 minutes. 16 min
3. Drain the soaked chiles and blend them with 4 smashed garlic cloves, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon of the kosher salt, and ½ cup of the soaking liquid until completely smooth. 5 min
4. Place the 1½ pounds of pork shoulder chunks, halved white onion, and 1 teaspoon kosher salt in a medium saucepan, cover with water, and bring to a boil, then reduce heat and simmer for 40 minutes until the pork is tender. 45 min
5. Transfer the cooked pork to a cutting board, shred it with two forks, then toss it in a bowl with the red chile sauce (scratch-made or store-bought) until evenly coated. 6 min
6. Beat ½ cup room-temperature lard in a large bowl with a hand mixer for 2 minutes until fluffy, then add 2½ cups masa harina, 1 teaspoon baking powder, and the remaining ½ teaspoon kosher salt, and gradually mix in 2 cups warm chicken broth until the dough is soft and holds its shape — a small ball should float in water. 8 min
7. Spread about 3 tablespoons of masa dough onto the center of a drained corn husk, leaving a 1-inch border at the sides and a 2-inch border at the bottom, then spoon 2 tablespoons of chile pork filling down the center. 10 min
8. Fold the long sides of the husk over the filling so the masa meets, then fold the bottom flap up and stand the tamale open-end-up in a large steamer basket; repeat with remaining husks and filling. 10 min
9. Add 2 inches of water to the steamer pot, bring to a boil, set the basket over the water, cover tightly, and steam the tamales for 50 minutes, checking every 15 minutes to top up the water; they are done when the masa pulls cleanly away from the husk. 50 min
10. Let the tamales rest uncovered in the steamer for 5 minutes before serving so the masa firms up. 5 min

Tomatillo Salsa Verdesauce

1. Husk and halve ¾ pound tomatillos, roughly chop ¼ of a white onion, and stem 1 serrano chile. 4 min
2. Arrange the tomatillos cut-side down, the serrano, and 2 garlic cloves on a foil-lined baking sheet and broil 4 inches from the element for 5–6 minutes until the tomatillos are charred in spots and softened. 6 min
3. Transfer the broiled vegetables to a blender with the chopped onion, ¼ cup loosely packed cilantro, 1 tablespoon lime juice, and ½ teaspoon kosher salt; pulse to a slightly chunky salsa. 3 min
4. Taste and adjust salt if needed, then set the salsa aside at room temperature until the tamales are ready. 2 min

Crisp Cabbage and Lime Slawside

1. Finely shred 3 cups of green cabbage and thinly slice 4 radishes. 7 min
2. Roughly chop 2 tablespoons fresh cilantro and add it to the bowl with the cabbage and radishes (or coleslaw mix). 2 min
3. Whisk 2 tablespoons lime juice, 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper together in a small bowl. 2 min
4. Pour the dressing over the slaw, toss well to coat, and let it sit for 5 minutes before serving so the cabbage softens slightly. 5 min