Pork Tamales Rojos

• Meat

  • 1 lb Pork belly
  • 1 lb Pork shoulder, boneless

• Produce

  • 9 Ancho chiles, large
  • 1 Bay leaf
  • 30 Corn husks
  • 8 Garlic cloves
  • 6 Guajillo chiles
  • 1 tsp Mexican or italian oregano
  • 3 Morita chiles
  • 1 Onion, medium
  • 3 Pasilla chiles
  • 1 Salsa and lime, Fresh

• Canned Goods

  • 8 1/4 cups Chicken stock or low sodium chicken broth, homemade

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tsp Coriander seeds
  • 3 3/4 cups Corn masa flour, instant
  • 4 tbsp Kosher salt
  • 2 3/4 cups Lard
  • 3 lbs Unprepared" fresh corn masa

• Oils & Vinegars

  • 1 tbsp Cider vinegar
  • 1 tbsp Lard or vegetable oil

• Nuts & Seeds

  • 2 tbsp Cumin seeds

• Other

  • A spice mill or mortar and pestle

Found on bonappetit.com

Ingredients

• 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
• 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
• 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
• 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)
• A spice mill or mortar and pestle