Tamales

Filling: 600 g pork shoulder, cubed; 8 dried guajillo chiles, stemmed and seeded; 3 garlic cloves; plus the remaining ingredients listed for this component. Soak chiles in hot water 20 minutes. Blend with garlic, spices and 500 ml filling water; strain. Simmer pork in sauce with remaining water and filling salt 60-90 minutes until tender and sauce thickens. Shred and cool. Soak chiles until flexible and discard tough stems and seeds. Strain sauce and simmer pork quietly until easily shredded; cool promptly.

Masa: 400 g masa harina for tamales; 450 ml warm water; 150 g softened lard; plus the remaining ingredients listed for this component. Hydrate masa harina with warm water. Beat lard, baking powder and masa salt until fluffy, then beat in masa and enough broth for a soft spreadable mixture. Hydrate masa evenly, beat lard until light and add broth gradually; mixture should spread softly, not pour.

Spread about 3 tbsp masa on each softened husk, leaving borders and a bare tapered end. Add filling down the center, fold long sides together and fold the tapered end up. Soak husks until flexible, drain and keep filling away from edges. Fold long sides to enclose filling and keep the open top upright.

Stand closed ends down in a lined steamer. Steam 60-90 minutes, topping up water, until masa pulls cleanly from the husk. Rest 15 minutes. Leave air channels for steam, water below basket and top up with boiling water. A test tamal should release cleanly from husk after resting; if sticky raw, steam longer.