Instructions

• For the red sauce pork filling:
• Combine chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and ground cumin in a bowl.
• Rub the spice mixture all over the Boston Butt.
• Heat vegetable oil in a large pot and sear the Boston Butt on all sides until browned.
• Add chopped onions, garlic cloves, and jalapeno pepper to the pot and cook until softened.
• Stir in tomato paste and enough water to cover the meat.
• Simmer for 2.5 hours or until the meat is tender.
• Shred the meat and mix with the sauce.
• For the masa dough:
• Combine yellow cornmeal, kosher salt, and baking powder in a bowl.
• In a separate bowl, beat lard until fluffy.
• Gradually add the cornmeal mixture to the lard, mixing well.
• Soak dried corn husks in warm water for 30 minutes.
• Spread masa dough onto the corn husks and add a spoonful of the red sauce pork filling.
• Fold the husks to enclose the filling and steam the tamales for 1.5 hours.