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Instructions
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To make the filling, in a large Dutch oven heat a few tablespoons of cooking oil over medium-high to high heat. Pat the pork dry and season generously with salt and pepper. When the oil is shiny, add the pork and sear until golden brown, about 3 to 5 minutes per side. Remove the meat and set aside.
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Lower the heat to medium. Add the onions and cook until softened, about 5 minutes. Add the garlic and spices and cook for another 30 to 60 seconds.
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Return the pork to the skillet and add enough stock to almost cover. Bring the liquid to a boil, cover the skillet, and reduce heat. Simmer until the pork is very tender, about 2 1/2 hours. Turn off heat and let cool, then shred the meat and transfer it to a mixing bowl.
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Meanwhile, fill a very large bowl or sink with hot water. Add the dried corn husks, placing a heavy pot or weight on them to keep submerged. Soak until they are soft, a minimum of 1 hour. Once pliable, rinse the husks and hold them in a large mixing bowl covered by a damp towel.
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For the dough, place butter in the bowl of a stand mixer fitted with a paddle attachment and cream on medium-high speed for 2 minutes. Reduce speed to low and add the baking powder and salt. Start adding the masa harina to the butter mixture, adding about 1/4 cup of stock after every cup of masa. Stop the mixer occasionally to feel the texture of the dough - it should feel light, airy and slightly sticky, almost like grainy mashed potatoes.
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Turn the mixer to high and continue beating for 1 to 2 minutes, then test the dough for doneness. (Drop a few pea-sized balls into a cup of cold tap water. If it is ready the balls will float to the top. If they sink, add a splash of stock and continue beating to incorporate more air into the mixture.)
