Tamales Moreno

FOR FILLING: Place the pork, onion, herbs, and salt in a pot and add enough water to cover. Boil for 30 minutes, or until the meat is tender. Drain, reserving 2 cups of liquid, and shred the pork tenderloin. Set aside.

Soak the chiles in the warm water for about 10 minutes. Puree the chiles, water, and garlic in a blender until very smooth. Heat the lard in a frying pan and fry the chile mixture over medium heat for about 10 minutes. Add the pork and adjust the seasoning if necessary. Cook for 5 minutes to heat through and thicken slightly.

FOR TAMALES: Mix the masa and the reserved liquid with an electric beater for 5 minutes and set aside. In another bowl, whip the lard at maximum speed until light and fluffy, then add the masa mixture. Beat at high speed for 5 to 7 minutes or until a small ball of the dough floats when dropped in a glass of cold water. Add the baking powder and salt, and mixed well.

Divide the masa mixture among 30 corn husk, spooning the dough into the center of each along with 1 tablespoon of filling. Fold the sides of the husk together and bring the tip down to seal completely. Heat water in the bottom of a tamalera or vegetable steamer, line the basket with husks, and place the tamales on top. Cover with the remaining husks, a dish towel, plastic wrap, and the lid. Steam for 45 to 55 minutes or until the husk can be easily separated from the filling and serve.