How To Make Tamales

Bahan-bahan (40 porsi)

• 3 –4 pounds pork shoulder, bone-in (or 2½–3 pounds boneless)
• 1 large white onion, quartered
• 8 g arlic cloves
• 2 bay leaves
• 2 teaspoons fine sea salt
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 1 –2 dried pasilla chiles
• 1 ½ teaspoons ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon smoked or regular paprika
• 2 cups reserved pork broth (or chicken broth)
• fine sea salt, to taste
• 4 cups (480g) Maseca Para Tamal*
• 2 cups lard
• 4½ –5 cups warm pork broth
• 1½ teaspoons fine sea salt
• 1 teaspoon baking powder
• 40 -50 dried corn husks
• hot water for soaking