Tamales rojos

Method

1. 1 Simmer the pork with onions and bay leaves for 70 minutes, then shred it and reserve the braising liquid.
2. 2 Soak dried chilies, then grind them with garlic and cumin seeds to make a red sauce, and strain it until smooth.
3. 3 Cook the red sauce with the shredded meat for 15 minutes until the filling is firm and flavorful.
4. 4 Beat the pork fat until fluffy, then mix in the masaka flour, baking powder, and meat broth.
5. 5 Using meat broth instead of plain water in the flour mixture is what makes the dough so fragrant and flavorful.
6. 6 Spread the flour onto the corn husk, add the filling, fold it tightly, and steam vertically for 75 minutes.

With an appliance

• Pressure cooker 1 hr

  Replace step 6: steam under low pressure for 25 minutes, then release the pressure naturally and let it rest for 15 minutes.