1Add clean 35 New Mexico or guajillo chile pods and 7 chile anchos to a pot.
2Cover them with water, set it over high heat and bring it to a boil.
3Transfer the boiled chiles to a blender cup and add ¼ of an onion, 10 garlic cloves, 1 tbsp oregano, 1 ½ tsp cumin seeds, 1 tsp peppercorn, and salt to taste.
4Blend the ingredients with 6 cups of water until smooth.
5Return the mixture to the pot over medium heat, and heat up lard.
6Pour the chile sauce, and simmer.
7Taste and adjust salt if needed.
8Reserve 1 ½ cup of the sauce for masa.
9Add shredded meat and cook for 15 minutes.
10Set aside to cool down.
11Heat the broth and melt the lard.
12Reserve 24 oz of melted lard.
13Break down 8 lbs of plain masa in a tray.
14Add 3 tbsp plus 1 tsp baking powder and salt.
15Mix it together.
16Add the rendered fat, pour it all in there and create air in the masa.
17Incorporate 1 ½ cup chile sauce to the masa and create air.
18Add 3 ½ cups broth and mix until the masa is nice and fluffy.
19Rest the masa for at least 20 minutes.
20Spread masa on corn husk.
21Add the filling to the center of the husk.
22Fold, close the end, and repeat with the remaining tamales.
23Place tamales into the steamer pot, cover them, and allow them to steam for 1 ½ to 2 hours.
24Check if they are fully cooked, the masa should peel from the corn husk, then take them out and let them rest for 5 minutes.
The recipe yields approximately 50 or 100 tamales, depending on size.
Use any kind of meat for the tamales.
To check if masa is ready, grab a cup of water, grab some of the masa. if it floats it is ready, and if your masa don´t float continue mixing until you add air into it. Then you are going to allow it to rest for about 20 minutes, and then we can get ready for the fun part!