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1
Place meat in Dutch oven or large saucepan; add enough water to completely cover meat.
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2
Bring to boil on medium-high heat.
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3
Reduce heat to medium-low; cover and simmer 1 to 1-1/2 hours or until meat is very tender.
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4
Drain meat, reserving liquid.
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5
Finely shred meat with 2 forks.
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6
Place chiles in small saucepan; add enough water to completely cover chiles.
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7
Bring to boil on medium-high heat.
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8
Reduce heat to medium-low; simmer 5 min.
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9
or until chiles are tender.
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10
Drain chiles, reserving water.
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11
Place chiles in blender container.
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12
Add 1 cup of the reserved pork broth or chile water; cover.
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13
Blend on high speed until chiles are pureed.
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14
Add cumin and black pepper; cover.
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15
Blend well.
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16
Melt 1 Tbsp.
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17
lard in large skillet.
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18
Add onion and garlic; cook and stir until onion is crisp-tender.
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19
Add chile puree; mix well.
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20
Bring to boil on medium-high heat.
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21
Stir in shredded meat and 1 Tbsp.
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22
of the salt.
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23
Reduce heat to medium-low; simmer 20 min.
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24
Set aside to cool.
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25
Beat 1-1/2 cups lard, baking powder and remaining 1 Tbsp.
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26
salt in large bowl with electric mixer on medium speed until light and fluffy.
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27
In separate large bowl, add enough of the remaining pork broth to masa harina to make a stiff dough.
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28
Gradually add to lard mixture, beating until light and fluffy.
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29
Assemble tamales by spreading 2 Tbsp.
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30
of the masa mixture, 1 Tbsp.
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31
of the pork filling and a scant 1 Tbsp.
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32
of the cheese onto each corn husk.
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33
Fold over the sides of the husk and both ends to completely enclose the filling.
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34
Steam in tamalera for about 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
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35
Cool slightly before serving.
