Directions

• Cook the meat until tender: Place a large pot over medium heat and add the oil. When the oil is hot, add the onion wedges and sauté until slightly softened. Remove the onions and adjust the heat to medium high. Next, brown the meat on all sides. Brown in batches if needed to avoid overcrowding the pot. Pour the water into the pot with the meat and place the pork back into the pot if you cooked it in batches. Add all the aromatics plus the salt. Let it reach a boil then lower to medium low heat. Cook on a gentle simmer and covered for roughly 2-2:30 hrs or until the meat if fork tender. When ready remove the meat and shred apart. Strain the broth and reserve.
• Prep the dry peppers: Remove the seeds from the dried peppers, except for the arbol chilis. Then toast them on a comal on very low heat just until they become fragrant. Turn continuously to avoid burning them. Rinse, drain and transfer them into a container. Next, pour 2 cups of the hot broth over the chilis to rehydrate them, it will take about 5 minutes. Set aside until we need them. 
• Molcajete (Optional): If you have a molcajete I recommend this step 100%. If you don’t have one, omit this step for now. Grind and mash the garlic, cumin and salt to create a paste. Loosen it up with the water and transfer to a separate container with a spoon, set aside until needed. 
• Blend: Transfer the rehydrated peppers into a blender together with the broth, sautéed onions (the ones we did before browning the meat.) If you don’t have a molcajete, this is the time to add the garlic, cumin, salt, but not the water. Blend until completely broken down and smooth. You can strain if needed to get rid of large pieces of chili skin. 
• Fry the sauce: heat the oil in a large pot over medium low heat, carefully pour in the sauce and stir. Pour in the additional 1 cup of broth into the blender, swirl it in to get the last bit of sauce and transfer into the pot. If you used the molcajete to grind the garlic paste, this is the time to stir in the paste into the sauce. Allow everything to gently simmer for about 5 minutes.
• Add the meat: Add the shredded meat, salt to taste and mix to combine. Allow the meat to reheat and remove from the heat. 
• To make the dough: In a large bowl whisk for about 3 minutes the lard and vegetable shortening. When smooth, nice and creamy, it’s ready. In a separate bowl, combine the corn masa harina, baking powder and kosher salt. Add half of the masa mix into the lard and knead. Once incorporated add the remainder of the mix until you end up with a crumbly consistency. Add the broth gradually, kneading in between additions until you reach the desired consistency. The dough is ready when soft, firm but will not stick to your clean hands. Cover the dough with a kitchen towel to prevent it from drying out. 
• Prep the corn husk: Sort though them and choose the best looking ones, medium- large in size. Discard the ones with dark spot or holes. Submerge them in water for about 15 minutes. Rinse, remove any husk hairs, drain and transfer to a container. 
• Assemble the tamales: 
  Place a corn husk on the palm of your hand, the wider end at the bottom. Take a small amount of dough enough to spread and cover the husk. Spread in all directions until you have a little bit over an 1/8 of an inch in thickness. When spreading across stop 1/2 inch away from both ends of the husk. When  spreading towards the narrow top stop a little over midway and 1 inch from the bottom wide end. 
  
  Then spoon a generous amount of the filling in the center of the spread masa but keep in mind we want to be able to close the tamal. Now, take one end from across and fold over, gently press to secure both ends and peel the husk away. Next fold towards the opposite side, press lightly, tuck the husk and roll to wrap the tamal.  Lastly, feel where the masa stops on the narrow top part and fold downward. The top is now sealed, you can lightly pinch the bottom to seal as well. Following the same procedures, assemble the remainder of the tamales. 
• Steam/cook the tamales: Pour in about 1 inch of water into a steamer pot with a base at the bottom. Over medium heat, allow the water to reach a boil, while that happens, arrange the tamales and be careful not to burn yourself. 
• Layout: Arrange 3 tamales with the open side facing the center in a T shape. Then lay the rest with the open side facing up, in the empty spaces all around where they fit best. 
• When the water reaches a boil, lay the extra clean corn husks on top to cover them and carefully tuck. Finally place the lid over the pot. Allow them to cook over medium heat  for approximately 50 minutes -1 hr or until completely cooked. During this time you may need to add more water to the bottom of the pot if running low.
• Test to make sure they are done: Carefully remove a tamal from the steamer. Let it slightly cool down, during this time the dough will firm up. You will know they are completely cooked if it releases easily from the husk, is set, does not taste raw and feels smooth. 
• Enjoy with with a delicious authentic Mexican salsa, pico de Gallo, sour cream and queso fresco (see notes above). Enjoy!!!