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1
Heat a griddle or heavy skillet over medium-high heat until a drop of water sizzles on contact.
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2
Meanwhile, remove stems and seeds from chiles while rinsing under cold running water.
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3
Place them on the griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them.
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4
Place the chiles in a bowl and cover with the boiling water. Let soak until softened, about 10 minutes.
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5
Drain the chiles and discard the liquid.
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6
Place chiles, oregano, 2 garlic cloves and the water or stock in blender and process to a smooth puree. Add more water or stock if it is too thick.
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7
Work puree through a medium-mesh sieve into a bowl.
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8
Discard any solids that remain.
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9
Pour in a little more liquid to help rinse the sauce through the sieve.
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10
In heavy, medium-size saucepan, heat lard or oil over medium-high heat until rippling.
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11
Add remaining garlic and brown in the hot fat, pressing down with the back of a cooking spoon to release flavor.
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12
Remove and discard garlic.
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13
Add flour, stirring constantly until golden.
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14
Add strained chile puree and salt to the pan and reduce the heat to low.
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15
It will splatter, so be careful.
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16
Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
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17
Reserve 1/2 cup of chile to mix with masa dough.
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18
Mix shredded pork into remaining mixture. Makes enough filling for 45 to 50 tamales.
