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1
Braise the meat.
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2
Place the pork in a pot with the onion, garlic, bay leaves, cumin, salt and enough water to cover 2/3 of the meat; bring to a boil and reduce to a simmer.
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3
Cook for about 2 hours or until the meat is fork tender and easy to shred.
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4
Reserve.
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5
Make the sauce.
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6
Heat the oven to 350 degrees.
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7
Stem the chiles and seed if desired (seeds will make the sauce spicier).
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8
Place on a baking sheet and roast until lightly toasted, about 5 minutes.
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9
Transfer the toasted chiles to a medium saucepan along with the tomatoes, cumin and salt.
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10
Cover with about 3 cups of water and bring to a boil.
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11
Reduce to a simmer and cook for about 30 minutes or until the ingredients are soft and fragrant.
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12
Cool.
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13
Transfer the cooled sauce to a food processor and puree.
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14
Add the masa and continue to blend until thick.
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15
Taste and adjust the seasonings as desired.
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16
Reserve.
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17
When the meat is cool, shred and combine with enough sauce to moisten well.
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18
Taste and reseason as needed.
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19
Transfer any extra sauce to an airtight container to serve alongside the tamales or to freeze to use later.
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20
Soak the corn husks in hot water for 30 minutes to an hour or until malleable.
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21
Remove the husks and pat dry with paper towels.
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22
To make the dough, using a standing or hand mixer, cream the lard in a large bowl until light and fluffy.
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23
Add the masa, baking powder and salt, and mix until combined; the mixture will be dry and resemble peas.
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24
Begin adding the warm stock about a cup at a time and continue to mix until the dough becomes light and spongy.
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25
You may not need the full 4 cups of stock.
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26
Place a steamer in a large deep pot with a lid and fill with 2 inches of water; bring to a boil and reduce to a low simmer.
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27
Hold a husk in one hand with the wide end facing you.
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28
(If this is awkward you can also lay the husk flat on a clean work surface.)
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29
Using a spatula, spread the masa mixture in an even layer, no more than 1/4-inch thick, all over the lower 2/3 of a husk leaving the pointed end clean.
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30
Be sure to spread the masa all the way to the right side of the husk, but leave at least 1/2 inch clean on the left side so the batter doesnt overlap when the husks are sealed.
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31
Spoon 2 to 3 tablespoons of the meat and sauce mixture into the center of the masa and fold the husk over to enclose.
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32
Fold the top of the husk down like an envelope and place in the prepared steamer.
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33
Steam for 1 to 1 1/2 hours or until the masa is light and fluffy and releases easily from the husk.
