Strained Tamal with Pork in Chile Sauce

Soak the corn husks in hot water for at least 30 minutes, or until pliable. Drain and set aside.

Cut the pork shoulder into large chunks. In a large pot, combine the pork shoulder, 50 grams of white onion, 10 grams of garlic, 5 grams of salt, and 1000 grams of water. Bring to a boil, then reduce heat and simmer for 90-120 minutes, or until the pork shoulder is very tender. Skim any foam that rises to the surface.

Remove the pork shoulder from the broth and let it cool slightly. Reserve 800 grams of the cooking broth. Shred the pork shoulder using two forks and set aside.