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servings:

This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.

• 1 pound boneless pork shoulder, cut into 1/4-inch dice
• 3 cups water
• 1 medium onion, quartered
• 2 garlic cloves, peeled
• 2 sprigs fresh cilantro
• 1 teaspoon coarse salt
• 3 plum tomatoes, halved lengthwise
• 4 dried New Mexico or California chiles, seeds and ribs removed
• Hot water, for skillet
• 1 chipotle chile (canned in adobo sauce)
• 2 tablespoons coarsely chopped onion
• 2 garlic cloves, minced
• 2 tablespoons fresh pork lard or vegetable shortening
• Coarse salt and freshly ground pepper, to taste
• 2 3/4 cups masa harina (Mexican corn flour)
• 2 1/4 cups hot water
• 3/4 cup fresh pork lard or vegetable shortening (about 7 ounces), chilled
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons coarse salt
• 50 dried cornhusks
• Roasted Tomatillo-Chile Salsa
• Mexican crema or sour cream, for serving

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