Step 1

Pat the pork shoulder completely dry with paper towels. Rub the pork shoulder all over with just enough oil to coat it.

Step 2

In a small bowl, combine 4 tablespoons (60 grams) salt with the chipotle powder. Rub the mixture on the pork, completely covering all surfaces. Let the pork rest at room temperature for 1 hour. (But for no longer than 1 hour or the salt will draw moisture from the pork and make it tough.)

Step 3

Preheat the oven to 275°F (135°C).

Step 4

Place the pork in a roasting pan, fatty side down. Cover the pan with a double layer of aluminum foil and roast for 3 1/2 to 4 hours, until the pork falls apart when pressed with the back of a fork and reaches an internal temperature of 195°F (91°C). Remove the pork from the oven and let it rest, without uncovering, for 30 minutes.

Step 5

After the pork has cooled for 30 minutes, use 2 forks to pull the pork into long strands. Resist the temptation to chop the pork into chunks! Discard any gristle or chunks of fat. Strain the cooking liquid. You should have anywhere from 2 to 4 cups (473 to 946 ml) of liquid.

Step 6

Meanwhile, heat a cast iron skillet or heavy-bottomed skillet over medium-high heat. Once the skillet is hot, toss in the chiles and cook for approximately 30 seconds per side, until they’re slightly toasty. Be careful not to over toast the chiles or let them blacken or the resulting sauce will be bitter.

Step 7

Remove the toasted chiles from the pan and place in a bowl. Add enough hot water to submerge the chiles. Let the chiles soak for 30 minutes.

Step 8

After 30 minutes, use a slotted spoon to transfer the soaked chiles to a blender and discard the soaking liquid. Add the garlic, cumin, remaining 1 teaspoon salt, and cold water to the blender. Puree until the mixture forms a smooth paste.

Step 9

Heat the 1 tablespoon (15 ml) oil in a heavy, large stockpot over medium-high heat. When the oil is very hot and begins to shimmer, pour the red chile sauce into the pot and immediately stir. Be careful as the sauce will splatter. Cook the sauce, stirring constantly, for 2 to 3 minutes, until the sauce thickens and begins to darken.

Step 10

Add the reserved pork drippings and the pulled pork. Bring the mixture to a simmer and gently cook, uncovered, for 15 minutes.

Step 11

Let the red chile pork filling cool slightly before preparing the tamales. (You can cover and refrigerate the pork overnight.)

Step 12

In a large bowl or the bowl of stand mixer, blend the masa harina with the warm water. Stir the mixture thoroughly to create a solid ball of rehydrated masa. Add the lard, baking powder, stock, and salt, whisking thoroughly or, if you are using a mixer, blend on medium speed for approximately 5 minutes. Set the mixture aside until ready to assemble the tamales.

Step 13

Separate the corn husks and place them in a large bowl or your kitchen sink and add enough warm water to completely submerge them. Let the husks soak until they become relatively soft and pliable, at least 30 minutes.

Step 14

Remove the husks from the water, separate completely, and pat them dry with a clean towel.

Step 15

Prepare the ties for your tamales by tearing several of the husks into strips 1/2 inch (1.3 cm) wide until you have 24 strips. Gently tie a knot at a narrow end of each strip and tear the opposite end to double the strip length to about 12 inches (30.5 cm) long. Repeat with the remaining strips.

Step 16

Place a large corn husk on a clean flat surface with the shortest side facing you and the smooth side facing up. Spoon approximately 1/4 cup (60 grams) masa dough on the upper center of the husk and, using a butter knife or the back of the spoon, spread it into a square shape across the width of the husk to approximately 1/4 inch (6 mm) thick. Be sure to leave approximately 1/2 inch (13 mm) on the top and sides of the husks plain to allow for easier rolling.

Step 17

Spoon approximately 2 tablespoons (30 grams) pork mixture in an even line along the center of the masa and gently fold the husk over widthwise to completely encase the filling and form a tight tube. Fold the bottom of the husk up toward the center of the tamale and tie with the prepared strip of corn husks. Be sure to leave the top of the husks open. Repeat with the remaining corn husks and masa dough.

Step 18

Fill a large stockpot 1/4 full with warm water and bring to a boil over medium-high heat. Line a steamer basket with several unfilled corn husks. Place the prepared tamales upright with the open tops facing towards the top of the steamer basket and top with additional corn husks. It's perfectly fine (and actually necessary) to stack the tamales one atop another.

Step 19

Cover the steamer basket with a tight-fitting lid and place on top of the stockpot with the boiling water and steam until the batter pulls away easily from the husks, checking occasionally to see if the pot needs to be replenished with water, about 1 hour total.

Step 20

Turn off the heat and let the tamales rest in the basket for at least 30 minutes, until they begin to firm. And then dig in! (It's astounding how quickly tamales disappear in contrast to how long it takes to make them!)