Prepare the Pork: Cut the pork shoulder into 1-inch cubes and season with kosher salt. Set aside.

Soften the Chiles: Remove the stems (and seeds for milder heat) from the guajillo, ancho, and pasilla chiles. Place them in a bowl and cover with boiling water. Let steam for about 30 minutes until tender.

Make the Chile Purée: Blend the softened chiles with 1 cup soaking liquid, 1 cup chicken stock, garlic, onion, jalapeño, Chimayo chili powder, cumin, and oregano. Purée until smooth. Strain through a fine-mesh sieve for a smoother sauce, if desired.

Cook the Pork: Heat vegetable oil in a large Dutch oven or stockpot over medium heat. Brown the pork in batches.

Simmer the Pork: Add 4-5 cups chicken stock and the chile purée. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the pork is tender and the sauce thickens. Stir in apple cider vinegar and season with salt if needed.

Shred and Cool: Let the pork rojo cool, then shred with forks and mix back into the sauce. Reserve 1 cup of the sauce for the masa. Cover and refrigerate overnight.

Whip the Lard: In a large bowl or stand mixer, whip the lard until light and fluffy (like frosting). Mix in the baking powder and kosher salt.

Mix Masa and Liquid: Add 1 cup Maseca and 1 cup pork rojo sauce (or liquid of choice). Continue alternating between 1 cup Maseca and 1 cup liquid until all 8 cups are incorporated. Beat for 5 minutes until the masa is smooth and spreadable, with a consistency similar to hummus.

Float Test: Drop a small spoonful of masa into a glass of cold water. If it floats, it’s ready. If it sinks, continue mixing.

Soak Corn Husks: Soak the corn husks in a large bowl or pot of hot water for 1 hour. Keep submerged with a towel. Drain and pat dry.

Place a corn husk on a clean surface, smooth side up, with the wide end closest to you.

Spread 3-4 tablespoons of masa in a rectangle, leaving the narrow end uncovered.

Add 3-4 tablespoons of pork rojo filling in the center.

Fold one side of the husk over the filling, then the other side, and fold up the narrow end.

Prepare the Steamer: Fill the bottom of a steamer pot with water and add a penny (see Notes). Line the steamer basket with corn husks and arrange the tamales upright, open ends facing up.

Bring the water to a boil, then reduce heat to low. Cover and steam for 1 to 1¼ hours.

Check for doneness by removing a tamale and unwrapping it. The masa should easily separate from the husk and feel firm.

Serve tamales immediately with your favorite salsa or sauce.

Notes

Chimayo Chile Powder: A sweet and earthy New Mexico chile powder. Optional but recommended.

Mexican Oregano: Has hints of licorice and citrus. If unavailable, Mediterranean oregano is a suitable substitute.

Masa Liquid: Use equal parts liquid to Maseca. You can use pork rojo sauce, broth, reserved cooking liquid, or water. Adjust for consistency.

Penny Trick: Place a penny in the bottom of the steamer pot. If it stops rattling, the water has evaporated—add more.

Storage and Freezing

To Store: Cool tamales completely and refrigerate in an airtight container for up to 4 days.

To Freeze: Place cooled tamales in labeled freezer bags and freeze for up to 3 months.