Pork Tamales

Begin by preparing the aromatic filling. In a dry skillet over medium heat, gently toast the guajillo chile peppers until fragrant, approximately 20 to 30 seconds per side. (Estimated time: 5 minutes)

Add a splash of water to the skillet and simmer the chiles until they soften, about 2 minutes. Transfer the softened chiles to a blender. (Estimated time: 5 minutes)

Introduce the beef broth, tomato sauce, minced onion, garlic, chopped chipotle peppers, apple cider vinegar, cloves, salt, cumin, allspice, and black pepper to the blender. Process until the mixture achieves a velvety smooth consistency. (Estimated time: 5 minutes)

Place the pork butt in a slow cooker. Generously pour the blended marinade over the pork. Cook on Low heat until the pork becomes incredibly tender and easily shreds with a fork, approximately 4 to 5 hours. (Estimated time: 5 hours)

Shred the pork and return it to the slow cooker. Incorporate the sauce, ensuring the pork is fully coated in the flavorful mixture. (Estimated time: 10 minutes)

For the ethereal dough, combine the masa harina, baking powder, garlic powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to ensure the ingredients are evenly distributed. (Estimated time: 5 minutes)

Gradually add the beef broth and room-temperature lard to the dry ingredients. Whisk until the mixture transforms into a light, fluffy, and well-combined dough. Note that the dough will be slightly sticky. (Estimated time: 10 minutes)

Open a soaked corn husk on a clean work surface and pat it dry. Spread a thin, even layer of the prepared dough down the center of the husk, leaving a small border around the edges. (Estimated time: 2 minutes per tamale)

Carefully dollop a generous line of the savory pork filling down the center of the dough-lined husk. (Estimated time: 1 minute per tamale)

Fold one side of the corn husk over the pork filling, then fold the other side over to overlap, creating a secure tube. Fold up the narrow end of the husk to seal the bottom, leaving the top open. Tie the tamale with a strip of husk or kitchen twine to secure it. (Estimated time: 3 minutes per tamale)

Place a steamer insert into a large saucepan. Fill the pan with water to just below the bottom of the steamer insert. Bring the water to a rolling boil. (Estimated time: 10 minutes)

Arrange the assembled tamales vertically in the steamer basket, with the sealed side facing down. Ensure that the tamales are packed loosely enough to allow steam to circulate. Cover the pan tightly and steam for 1 hour, or until the masa is firm and cooked through. (Estimated time: 1 hour)

Carefully remove the steamed tamales from the pan and let them cool slightly before serving. Unwrap and savor the delectable flavors. Enjoy! (Estimated time: 5 minutes)