Tamales de Puerco Nortenos

Soak the 100g corn husks in a large bowl with hot water for at least 30 minutes, or until they are pliable. Place a plate on top to keep them submerged.

Place the 1500g pork shoulder in a large pot. Add 100g of the white onion, 15g of the garlic cloves, and 10g of the salt. Cover the pork shoulder with water and bring to a boil, then reduce heat and simmer until the pork shoulder is very tender, about 2 to 3 hours. Remove the pork shoulder from the pot, reserving 500g of the cooking liquid. Shred the cooked pork shoulder using two forks.

For the chile sauce, remove the stems and seeds from the 50g ancho chiles and 50g guajillo chiles. Lightly toast the ancho chiles and guajillo chiles in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for 20 minutes until softened.