Ingredients:

  • 3 lbs pork shoulder, cut into large chunks
  • 1 large white onion, halved
  • 7 cloves garlic, divided
  • 2.5 tbsp salt, divided
  • 1 tsp black peppercorns
  • 2 dried bay leaves
  • 4 oz dried Guajillo chiles
  • 2 oz dried Ancho chiles
  • 1 tsp ground cumin
  • 0.5 tsp ground cloves
  • 6 cups masa harina
  • 2 cups lard, room temperature
  • 5.5 cups warm meat braising broth
  • 2 tsp baking powder
  • 8 oz dried corn husks

Instructions:

  1. Braise the pork. Place 3 lbs pork shoulder, halved onion, 4 cloves garlic, bay leaves, 2 tbsp salt, and peppercorns in a Dutch oven. Cover with water and simmer over low heat for 3 to 3.5 hours until the meat is fork tender and shreds easily.
  2. Prep the broth. Remove the meat and shred it. Strain the liquid and reserve 8 cups. Note: This broth is liquid gold and contains all the flavor for your dough.
  3. Toast the chiles. Toast 4 oz Guajillo and 2 oz Ancho chiles in a dry skillet for 1-2 mins until fragrant and slightly darkened.
  4. Blend the sauce. Rehydrate chiles in hot water for 20 mins, then blend with 3 cloves garlic, cumin, cloves, and 2 cups reserved broth until silky smooth.
  5. Simmer the filling. Mix shredded meat with the sauce and simmer for 10 mins until the flavors are deeply infused.
  6. Whip the fat. In a stand mixer, whip 2 cups lard with baking powder and 0.5 tbsp salt for 5 minutes until it looks like fluffy white frosting.
  7. Mix the masa. Gradually add 6 cups masa harina and 5.5 cups warm broth to the lard. Beat until the dough passes the float test.
  8. Assemble. Spread a thin layer of masa onto soaked corn husks, add a spoonful of meat, and fold tightly.
  9. Steam. Stand them upright in a steamer pot and cook for 60 to 90 minutes until the masa easily pulls away from the husk.