Homemade Tamales

The following recipe i think it is important, since the tamales are a food that has become typical of the mexican, in addition to having fairs where they are exposed to different types of tamales. 

 
Ingredients 

Tamale Filling: 

1 1/4 pounds pork loin 

1 large onion, halved 

1 clove garlic 4 dried California chile pods

2 cups water 

1 1/2 teaspoons salt 

 Tamale Dough:

2 cups masa harina 

1 (10.5 ounce) can beef broth 

1 teaspoon baking powder 

1/2 teaspoon salt 

 2/3 cup lard 

1 (8 ounce) package dried corn husks 

1 cup sour cream  

Directions

1.- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. 

 2.- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce. 

3.- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. 

4.- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. 

5.- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.