Red Chile Pork Tamales

16 medium dried guajillo chiles, stemmed, seeded and each torn into several pieces

4 cloves garlic, peeled and chopped

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cumin

11/2 pounds lean boneless pork shoulder, cut into 1/2-inch cubes

Salt For the batter:

1 1/4 cups pork lard (or vegetable shortening), slightly softened but not runny

1 1/2 teaspoons baking powder

2 pounds (4 cups) fresh coarse-ground corn masa (available at Mexican markets) or 3 1/2 cups dried masa harina, mixed with

2 1/4 cups hot water

1-1 1/2 cups chicken broth

1 package corn husks

From: Rick Bayless Mexico: One Plate at a Time

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