Pork Tamales Rojos

Hi- I'm Jody (Female) I go by Jodypad here, on Facebook, and on my COOKn Database. I am definitely a cooking enthusiast. I use many cooking techniques (Stove,oven,Instant Pot,Induction and now Air Fryer)-Luv it!

subheading: Pork Filling:

1 tablespoon lard or vegetable oil

1 medium onion, finely chopped

9 large ancho chiles, seeded

6 guajillo chiles, seeded

3 morita chiles

3 pasilla chiles, seeded

3 cups homemade chicken stock or low-sodium chicken broth

2 teaspoons coriander seeds

2 tablespoons cumin seeds

8 garlic cloves, peeled

1 teaspoon crushed Mexican or Italian oregano

1 pound boneless pork shoulder (Boston butt), fat trimmed, cut into 1-inch pieces

1 pound pork belly, cut into 1-inch pieces

2 tablespoons kosher salt

1 bay leaf

1 tablespoon cider vinegar

subheading: If Using Instant Dry Masa:

3¾ cups instant corn masa flour (such as Maseca Tamal Instant Corn Masa Mix)

2 cups homemade chicken stock or low-sodium chicken broth

1¼ cups plus 2 tablespoons lard, melted, plus more if needed

1 tablespoon kosher salt

1½ teaspoons baking powder

subheading: If Using Fresh Masa:

3 pounds "unprepared" fresh corn masa for tamales

1¼ cups plus 2 tablespoons lard, melted, plus more if needed

¼ cup homemade chicken stock or low-sodium chicken broth

1 tablespoon kosher salt

subheading: Assembly:

30 corn husks (from a 1-pound bag)

3 cups homemade chicken stock or low-sodium chicken broth, plus more

Fresh salsa and lime wedges (for serving)

subheading: Special Equipment:

A spice mill or mortar and pestle

Directions at bonappetit.com

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