Tamales de puerco en salsa roja

Soak 100g corn husks in hot water for at least 30 minutes, or until pliable. This helps them become flexible for wrapping.

Place 1000g pork shoulder in a large pot with 200g white onion, 30g garlic, 10g salt, and enough water to cover. Bring to a boil, then reduce heat and simmer until the pork shoulder is very tender, about 2-3 hours. Remove pork shoulder, reserving 200g of the cooking broth. Shred the pork shoulder once cool enough to handle.

For the red chile sauce: Remove stems and seeds from 60g dried guajillo chiles and 40g dried ancho chiles. Toast the dried guajillo chiles and dried ancho chiles lightly in a dry pan for 30 seconds per side until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until soft.