-
1
Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups).
-
2
Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat.
-
3
Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours.
-
4
Transfer the pork to a plate and shred.
-
5
Strain and reserve the cooking liquid; keep warm.
-
6
Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
-
7
Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet.
-
8
Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
-
9
Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
-
10
Drain the husks and pat dry.
-
11
Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides.
-
12
Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling.
-
13
Fold up the narrow end of the husk.
-
14
Repeat with the remaining husks, dough and filling.
-
15
Set a steamer basket in a large pot filled with 1 to 2 inches of water.
-
16
Arrange the tamales standing up in the steamer, folded-side down.
-
17
Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes.
-
18
Remove from the steamer and let cool slightly before unwrapping.
-
19
Photograph by Kat Teutsch
