Pork Tamales Rojos
"For this pork tamales recipe, you can make masa, a dough made from ground corn, in two ways: instant and fresh. Fresh yielded the best corn flavor and best texture, but you can use corn masa flour too, which is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, international sections at larger stores, or online. Whichever masa you choose, be sure to save some of the chile purée from the pork filling...."
INGREDIENTS
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1 tablespoon lard or vegetable oil
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1 medium onion, finely chopped
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9 large ancho chiles, seeds removed
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6 dried guajillo chiles, seeds removed
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3 morita chiles
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3 pasilla chiles, seeds removed
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3 cups low-sodium chicken broth
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2 teaspoons coriander seeds
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2 tablespoons cumin seeds
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8 garlic cloves, peeled
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1 teaspoon crushed Mexican or Italian dried oregano
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1 pound boneless pork shoulder (Boston butt), fat trimmed, cut into 1-inch pieces
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1 pound pork belly, cut into 1-inch pieces
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1 bay leaf
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2 tablespoons kosher salt
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1 tablespoon apple cider vinegar
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3 pounds fresh coarse-grind corn masa for tamales (unprepared)
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1 1/4 cups plus 2 tablespoons (or more) lard, melted
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1/4 cup low-sodium chicken broth
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1 tablespoon kosher salt
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30 dried corn husks (from a 1-pound bag)
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3 cups (or more low-sodium chicken broth
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Fresh salsa and lime wedges (for serving)
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A spice mill or mortar and pestle
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