Tamal de Cazuela

Step 1

Add the 2 pounds of pork chunks, 4 cups broth, halved onion, and 1 teaspoon salt to a large pot. Cover and bring to a boil over high heat, about 8 minutes, until you see rolling bubbles.

Step 2

Reduce heat to medium-low, leaving the lid on, and simmer until the pork shreds easily with a fork when pressed against the pot side, about 45 minutes.

Step 3

Remove the pot from heat and carefully lift out the pork with a slotted spoon into a bowl, leaving the broth in the pot. Discard the onion.

Step 4

Shred the cooled pork into bite-sized pieces using two forks—pull them apart in opposite directions until no large chunks remain.

Step 5

Place the 6 prepared guajillo chiles, 3 garlic cloves, and 0.5 teaspoon cumin seeds in a blender. Pour in 1 cup of the reserved pork broth and blend on high speed until completely smooth, about 90 seconds.

Step 6

Pour the sauce through a fine-mesh strainer set over a bowl, pressing it through with the back of a spoon to remove any chile skin pieces, leaving a smooth sauce.

Step 7

Stir the shredded pork into the strained chile sauce until all pieces are evenly coated.

Step 8

Set the oven to 350°F and wait for the indicator light or beep to confirm it is fully heated, about 10 minutes.

Step 9

Add the 0.75 cup softened lard to a large bowl and beat with an electric mixer on medium speed until it looks pale and fluffy, about 2 minutes—it should look like whipped butter.

Step 10

In a separate bowl, whisk together the 2 cups masa harina, 1 teaspoon baking powder, and 0.5 teaspoon salt until no lumps remain.

Step 11

Add the masa mixture to the beaten lard and stir with a wooden spoon until it forms a thick, smooth dough that holds together when pinched.

Step 12

Spread half of the masa dough evenly across the bottom of a 9-by-13-inch baking dish, using the back of a wet spatula to smooth it into an even layer.

Step 13

Pour the pork and chile sauce over the masa layer, spreading it in an even layer to the edges.

Step 14

Drop spoonfuls of the remaining masa dough over the pork layer—you do not need to cover it completely; scattered mounds are traditional and look better.

Step 15

Bake uncovered at 350°F until the masa on top is set and the edges are lightly golden, about 30 minutes.

Step 16

Remove from the oven and let rest for 5 minutes before serving, so the dish sets slightly and becomes easier to scoop.