Aunt Chiladas Yucatan Style Pork Tamales

Instructions

1. In a large pot, combine the pork shoulder, onion, garlic, cumin, oregano, chili powder, salt, and pepper. Cover with water and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork.

2. Remove the pork from the pot and shred it using two forks. Set aside.

3. In a mixing bowl, combine the masa harina, chicken broth, and lard or vegetable shortening. Mix well until you have a smooth, spreadable dough.

4. To assemble the tamales, take a soaked corn husk and spread a thin layer of masa dough on the wider end of the husk, leaving some space at the edges. Add a spoonful of the shredded pork in the center of the dough.

5. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up. Secure the tamale by tying a strip of corn husk around it.

6. Place the tamales upright in a steamer basket, making sure they are standing with the open end facing up. Steam the tamales for 1 to 1.5 hours, adding more water to the steamer as needed.

7. To check if the tamales are done, remove one from the steamer and let it cool slightly. If the masa dough easily pulls away from the corn husk, they are ready.

8. Serve the Aunt Chilada's Yucatan-Style Pork Tamales warm with your favorite toppings such as salsa, guacamole, or sour cream.