Pork Tamales Roos Deco (Original video)

Ingredients:

• 6 lbs pork butt, bone-in
• Salt and pepper
• 1 onion
• 1 garlic head
• 2 Chile ancho peppers
• 20 Chile guajillo peppers
• 7 garlic cloves
• 3 cups broth
• 3 minced garlic cloves
• 1 white onion
• 2 jalapeños
• 6 Roma tomatoes
• 2 1/2 tbsp chicken bouillon
• 6 cups Masa harina
• 1 1/2 cups lard
• 5 tsp baking powder
• Warm water

Instructions:

1. Boil pork in 12 cups of water with salt, pepper, onion, and garlic for 3 hours. Shred the meat.
2. Blend Chile ancho, Chile guajillo, garlic, and broth. Reserve 1 cup of sauce for Masa.
3. Make picadillo with garlic, onion, jalapeños, tomatoes, shredded meat, salsa, and chicken bouillon.
4. Warm 6 cups of broth, mix with reserved sauce for Masa.
5. Beat lard, salt, baking powder, Masa, and broth until fluffy. Add warm water as needed.
6. Test Masa by floating in water. Rest for 15 minutes.
7. Assemble tamales with Masa, filling, and steam for 2 hours.
8. Serve and enjoy!