Yucatan Pork Tamales with Red Chile Sauce – – Tamale Dough: corn husks ( dried ), lard, masa harina, beef broth (or chicken broth), salt, lard (melted), Yucatan Pork: orange juice (freshly squeezed), achiote seasoning (available Mexican markets or online), oregano (dried), cider vinegar, garlic powder, black pepper, salt, pork (temderloin, cut into 2" cubes), Red Chile Sauce: oil, white onion (small, chopped finely), garlic (minced), New Mexico red chile (ground), chicken broth, salt and pepper, corn starch (dissolved in 2 tbsp. warm water), Tamale Dough: Soak the corn husks in a bowl of warm water. Place the lard in a standing mixer bowl, beat the lard until fluffy. Combine the masa harina and salt. With the mixer running, add 1 cup of dry mixture, then 2/3 cup broth, mixing well after each addition. Alternate ingredients until all is incorporated. Gradually beat in 1/3 cup melted lard, mixing to consistency of thick cake batter.
; Place a soaked corn husk on a board, spread about 2 tbsp. of masa batter onto the husk, add 1 tbsp. filling or into the center. Fold the sides of the husks, turn up one end and tie with a corn husk strand. ; Set up a steamer pot, so boiling water level is below the steamer rack. Steam the tamales for 2 1/2 to 3 hours. Add more water to the pot over the cooking time. Do not allow the water to dry up.
Serve with Red Chile Sauce.; Yucatan Pork: In a glass mixing bowl combine all of the ingredients, except the pork. Stir to incorporate. Add the pork to marinate in the refrigerator for at least 4 hours, preferably more.; Transfer the pork and marinating liquid into a heavy Dutch oven. Bring to boil and reduce to simmer for 2 hours.
When cooked, shred the pork pieces with a fork.; Red Chile Sauce: Heat the oil in a sauce pan over medium heat and add the onion. Sauté for 5 minutes and add the garlic. Sauté another 2 minutes. Add the chile and mix into the onion and garlic. Add the chicken broth and stir continuously until well incorporated. Bring it to a boil and reduce to simmer. Add the cornstarch slurry to thicken the sauce. Cook for about 10 minutes. The sauce will coat the back of a spoon.; – This is our recipe originally for Yucatan Pork Tacos. You will need only 25% (about ½ lb. pork tenderloin) for this tamale recipe.