Tamales de Puerco (Red Pork Tamales) Recipe

In a large pot, add pork, chili powder, cumin, garlic powder, salt, black pepper, oregano, and cayenne pepper. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 2-3 hours until pork is tender. Shred the pork with a fork.

In a mixing bowl, combine masa harina, lard or vegetable shortening, chicken broth, and salt. Mix until a soft, pliable dough forms.

Drain the soaked corn husks. Spread a thin layer of masa dough onto each corn husk, leaving a border around the edges. Spoon a heaping tablespoon of the shredded pork onto the center of the masa dough.

Fold the sides of the corn husk towards the center, then fold the bottom of the husk up. Tie the top of the tamale with a strip of soaked corn husk.

Place the tamales vertically in a steamer pot, filling the pot with water just below the steamer basket. Steam the tamales for 1-2 hours until the masa is cooked through and firm.

Serve the tamales warm with salsa or your favorite toppings.