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1
The chile paste :
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Soak chiles in water until soft. In a food processor, grind chiles into a thick paste, adding the soaking water as needed. (To make tamales spicy, also prepare 10 to 12 arbol chiles in the same way.) Set aside to use in filling and masa.
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3
The pork filling :
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4
Cover the pork with water in a deep, heavy pot and boil with onion, whole garlic cloves, salt,and pepper for 90 minutes, or until the meat's internal temperature reaches 160 degrees. Reserve at least 2 cups of pork stock. Remove the pork, allow to cool, then shred the meat, discarding bone and excess fat. Melt the lard in a large cast-iron skillet over medium heat. Add 2 tablespoons cumin, minced garlic, and 1/2 cup chile paste and saute for 3 to 4 minutes, until fragrant. Add shredded meat and enough stock to moisten the mixture. Add remaining chile paste, cumin, salt, and pepper to taste (use arbol paste here if you want heat). Set aside. Filling may be prepared a day ahead.
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5
The masa :
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On a large work space, knead the lard into the fresh masa for 10 to 15 minutes, adding pork stock a little at a time until the masa is cohesive. Add salt and chile paste to taste. You can test the masa's readiness by dropping a small amount in a glass of water: if it floats, it is ready to spread.
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7
The tamales :
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8
Soak husks in warm water overnight. When you're ready to start, dry off a handful and place within reach. Take a husk and thinly spread 2 or 3 tablespoons of the masa on its smooth side, covering the bottom two thirds of the husk. Down the middle of the masa, place about a tablespoon or so of filling. Now fold one side of the husk over the filling, followed by the other side. Then fold the bottom end of the husk toward the exposed edge. Repeat until all the tamales have been made.
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9
Fill steamer pot with water to bottom of basket and bring to a boil. Fill basket with tamales, placed vertically with open end up. Secure lid and steam until masa is firm, about 90 minutes.
