Spicy Pork Tamales

Ingredients:

Meat filling

• 1.8 kg pork shoulder, do not trim fat
• 1/4 cup chili powder
• 2 tablespoons coarse salt
• 1 tbsp paprika
• 1 tbsp. l. smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2.5 tsp cayenne pepper
• 2 tsp freshly ground black pepper
• 1 tsp freshly roasted and ground cumin seeds
• 0.5 cups vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 1 jalapeño, seeded and finely chopped

Wrapper

• 48 - 60 dry corn leaves

Corn dough

• 1.8 kg yellow cornmeal, about 6 tbsp.
• 1.5 tbsp coarse salt
• 1 tbsp baking powder
• 200 g lard, about 1 tbsp.
• 3-4 cups of broth

Preparation:

1. In a small bowl, mix together chili powder, coarse salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and cumin. Divide the mixture in half and set one half aside for later use.
2. Cut the pork shoulder into 6 even pieces and place in a 6-8 quart (6-8 liter) pot. Add half of the spice mixture and enough water (3-3.5 quarts) to completely cover the meat. Place over high heat, cover, and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falls off the bone, 2-2.5 hours. Remove the meat from the broth to a cutting board. Leave the broth in the pot. Let the meat and broth cool slightly before continuing. Trim off any large pieces of fat and, using your hands or two forks, tear the meat into small pieces.
3. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once it shimmers, add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic, jalapeño, and the remaining half of the spice mixture and continue cooking for another minute. Add the meat and cook until heated through, 2-3 minutes. Remove from heat.
4. While the meat is cooking, place the corn husks in a large bowl or container and cover completely with hot water. Soak the husks until soft and pliable, at least 45 minutes and up to 2 hours.
5. Dough:
   
   In a large bowl, whisk together the cornmeal, salt, and baking powder. Add the lard and mix with your fingers. Gradually add enough broth, 3-4 cups, to form a dough similar to thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
6. Assembling tamales:
   
   Remove the corn husks from the water and pat dry. Working in batches of 6, place the husks on a towel and place 2 tablespoons of dough in an even layer across the wide end of the husk, leaving 1/2 inch from the edges. Spoon about 1 tablespoon of the meat mixture in an even line down the center of the husk. Roll the husks to enclose the meat, then fold the bottom portion under to form a tamale. Repeat with the remaining husks and filling. Tie the tamales in the center, individually or in groups of 3, with kitchen twine.
7. Make tamales:
   
   Place the tamales firmly upright in the same pot you used to cook the meat. Add the remaining broth and, if necessary, add water to reach just 1 inch below the tops of the tamales. Avoid pouring the broth directly onto the tops of the tamales. Cover, place over high heat, and bring to a simmer for about 12 minutes. Remove the lid, reduce the heat to low to maintain a gentle simmer, and cook until the dough is firm and easily peels away from the leaves, 1 to 1.5 hours.
8. Serve the tamales warm. You can serve them with broth. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer for up to 1 month. Before serving, remove the wrap and reheat in a steamer.