Serve these chili-infused pork tamales with homemade Salsa Roja or Salsa Verde to take them over the top.

Note: This recipe makes 24 tamales, but it's good to have extra corn husks in case you need to double up or discard any.

Preparation

Soak corn husks in hot water, weighed down, for at least 1 hour, until completely pliable, then drain.

Toast both kinds of chilies in a comal or cast iron pan over medium heat by pressing them flat in the pan for 10–15 seconds per side. 

Transfer chilies to a heatproof bowl, then cover with just-boiled water and soak off heat for 10–20 minutes, until pliable. 

After soaking, transfer peppers to a blender, reserving the liquid. Add onion, garlic, cumin, 1½ teaspoons salt, and 1 cup soaking liquid. Blend sauce, then strain.

Heat oil in a large pan over medium-high heat, then add sauce and fry for 8 minutes. Toss sauce with shredded pork, then set filling aside.

Beat lard for 5 minutes, until fluffy. Mix in masa harina, bouillon, baking powder, and 1 teaspoon salt. Add warm broth gradually, until mixture is soft and spreadable. To see if it's properly emulsified, do a simple float test: a small piece should rise in a cup of water.

To assemble tamales, hold a husk smooth side up, wide end toward you. Spread ¼ cup masa across it, leaving a 1-inch border on the sides and a 2-inch border at the narrow end. Place 2 tablespoons of filling down the center. Fold the long sides over the masa, then fold the narrow end down. Repeat with remaining tamales.

To cook, stand tamales upright in a steamer, open ends up and packed snugly. Steam for 1 hour 15 minutes over boiling water, checking water level every 20 minutes, until the masa pulls cleanly from the husk without sticking. If need be, repeat with second batch of tamales.

Let tamales rest for 10 minutes to firm up before serving.