Method

1. Prepare the Filling: In a blender or food processor, blend the rehydrated chiles with a little of the chicken broth until smooth.
   
   
2. Cook the Filling: In a large pot or Dutch oven, sauté the onion and garlic in a little oil until softened. Add the pork, cumin, oregano, salt, pepper, and the blended chiles. Cook until the pork is browned.
   
   
3. Add Broth: Pour the remaining chicken broth into the pot. Bring to a simmer, then reduce heat and cook, covered, for 1-1.5 hours, or until the pork is very tender. Shred the pork.
   
   
4. Prepare the Masa: In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the chicken broth, mixing well until a smooth and pliable dough forms. If the dough is too dry, add a little more broth. If too wet, add a little more masa harina.
   
   
5. Assemble the Tamales:
   • Spread a corn husk flat on a clean surface.
   • Spoon 2-3 tablespoons of the masa dough onto the husk.
   • Add a spoonful of the pork filling to the center of the masa.
   • Fold the sides of the husk over the filling, then fold the bottom up and over the filling.
   • Steam the tamales: Place the filled tamales in a steamer basket. Steam for 1-1.5 hours, or until the masa is cooked through.
     
     
6. Serve: Remove the tamales from the steamer and let them cool slightly before unwrapping. Serve hot with your favorite toppings, such as salsa, guacamole, and crema.
   
   
   

Tips:

• You can find dried corn husks at most Mexican grocery stores.
• For a richer flavor, use lard instead of vegetable shortening in the masa dough.
• You can vary the filling by adding other ingredients such as olives, raisins, or chopped jalapeños.