+Fresh Corn Diamond, 5 lbs.
°1 pound corn husks
°1 1/2 teaspoons baking powder
°1 teaspoon salt
°1 pound lard
°5 cups cooked pork broth (drained from cooked pork), set aside and use as needed
°8 oz. Anchos chili
°5 pounds pork shoulder
°3-4 garlic cloves
°Half teaspoon ground black pepper
°2 teaspoons ground cumin
Fill a basin halfway with boiling water and add the ancho pods. Leave for 30 minutes or more until soft, then remove stems and seeds and finely chop. Keep the soaking liquid on hand.
Allow it cool somewhat before transferring to a food processor and blending until smooth, adding leftover soaking liquid as needed. Pour the combined mixture through a fine mesh sieve, then chill until ready to use in a covered bowl.
Make the mummies.
Soak the corn husks overnight in a saucepan filled with heated water. Rinse and dry the peels thoroughly before using them to create the tamales, and cut them in half if they are too wide. Remove yourself from the situation.
Preparation of pork:
Pork shoulder should be cut into tiny pieces (1-2 inches). In a large saucepan, combine the garlic, pork chops, and seasonings. Fill the pot halfway with water and bring to a boil over high heat. Reduce heat to low and cook for 3 hours, or until meat is tender. The meat is removed off the bone and minced. Allow the meat to chill completely overnight. Pork broth should be set aside.
Prepare the diamond:
Beat 1 pound of lard with a mixer or by hand until light. Add salt and fresh corn. Add chili mixture little by little until it turns a darker pink color, to taste. Beat with a heavy mixer or knead like bread with a little pork broth, until dough is light. The dough is ready when a small amount floats when placed in a glass of water.
Preparing the pork filling:
Heat some lard in a heavy saucepan. Add 1 cup (or more to your taste) of the mixed chili mixture to the lard and simmer until the sauce thickens slightly. Add some salt to taste. Now add the shredded meat and both and cook for 20 minutes. You may want to add more of the mixed chili mixture to your liking.
Fill the corn husks:
Put some masa in the center of the corn husks. Using the back of a spoon, spread the bottom 2/3 of the corn husks evenly over the edges. Put a lot of pork in the middle. Fold the side of the corn husks toward the center, overlapping. Now fold the top (without the diamond) down and set it aside on a plate until ready to cook. Continue these steps until all of the masa and ham filling is used.
Bring 3-4 cups of reserved pork broth to a boil in a saucepan. Place the tamales, folded side down, into the steamer, standing upright. Cover the tamales with damp corn husks and a clean, damp dish towel. Put the lid on the steamer and let it steam for 1 hour or until the dough can peel easily. Add more broth as needed to continue steaming, being careful not to spill the broth over the tamales.