Day Before

Step 1: Prepare the Chili Ancho

Soak 8 oz whole dried ancho chilies in hot water for 30 minutes.
Remove stems/seeds and coarsely chop.
Blend with soaking liquid until smooth. Strain and refrigerate until use.

Step 2: Cook the Pork

Cut 5 lbs pork shoulder into chunks.
Add to large pot with garlic, cumin, pepper, and cover with water.
Simmer 3 hours until meat is tender.
Shred pork and refrigerate overnight. Reserve pork broth for later use.

Step 3: Prepare the Corn Husks

Rinse thoroughly and soak corn husks in warm water. Drain and pat dry. Cut large ones in half if needed.

Tamale Assembly Day

Step 4: Prepare the Masa

Whip 1 lb lard until fluffy.
Add 5 lbs fresh masa, salt, and baking powder.
Slowly mix in reserved chili sauce until masa is tinted and flavorful.
Add a little pork broth until masa is soft and light. Use float test to check readiness.

Step 5: Make the Pork Filling

Heat a bit of lard in a pan.
Add chili sauce and simmer until thickened.
Stir in shredded pork and simmer for 20 minutes. Adjust seasoning to taste.

Step 6: Fill the Tamales

Spread a thin layer of masa onto bottom 2/3 of each husk.
Add pork filling in the center.
Fold sides in, then fold the bottom up.
Step 7: Steam the Tamales

Place tamales upright in a steamer over boiling pork broth.
Cover with moist husks and a towel.
Steam for 1½ hours, adding more broth as needed.
Tamales are ready when husks pull away easily from masa.