准备

Make the pork filling

• Heat the lard or oil in a heavy-duty 8-quart pot over medium-high heat. Working in batches, cook the pork until well browned, 3 to 4 minutes per side. Transfer each batch to a bowl after browning.

  Return all of the pork to the pot and add the remaining pork filling ingredients and enough water to cover. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the meat is fall-apart tender, 1 to 1-1/2 hours. Remove the meat from the pot, cool briefly, and shred it using 2 forks. Strain the broth, discarding the solids, and let cool briefly. Skim off the excess fat and reserve the broth. (The recipe may be made to this point up to 2 days ahead; refrigerate the meat and broth separately.)

Make the chile sauce

• Heat 1-1/2 Tbs. of the lard or oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until beginning to brown, about 5 minutes. Transfer the onion and garlic to a blender.

  将浸泡过的辣椒，西红柿和少量汤加到搅拌机和泥中，直至光滑。

  Heat the remaining 1/2 Tbs. lard or oil in the saucepan over medium-high heat, add the masa harina, and cook for about 1 minute. Add the chile-tomato mixture and cook, stirring regularly, until it has darkened in color, 3 to 4 minutes. Add the sugar or honey, cumin, oregano (if using), allspice, cloves, 2-1/2 tsp. salt, and enough pork broth to thin the purée to a sauce consistency. Add the cinnamon stick, lower the heat, and simmer, stirring occasionally, until the color deepens slightly, the consistency is smooth, and a light sheen develops on the surface of the sauce, an additional 15 to 20 minutes, adding more broth as needed. Season to taste with salt and sugar. (The sauce may be made up to 2 days ahead; keep refrigerated.)

Make the masa

• In a large bowl, mix the masa harina with 2-1/4 cups hot (140°F to 160°F) water. Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 days.

  使用装有桨叶附件（或手动搅拌机）的立式搅拌机，将猪油，黄油或中高速缩短至蓬松，1至2分钟。加1茶匙。盐并继续打击，同时将MASA添加成高尔夫球大小的碎片，每次添加之间等待几秒钟。当大约一半的Masa混合在一起时，开始将MASA与猪肉汤交替，直到使用所有Masa，以及大约2杯肉汤。加入1/4杯辣椒酱，然后鞭打直到轻巧蓬松，如果混合物看起来太干，则增加肉汤。

• 要测试MASA是否准备就绪，请取小块（约1/2茶匙），然后将其放入一杯冷水中。它应该容易漂浮。如果没有，只需再搅打MASA几分钟即可再次测试。通常，在第二次混合过程中加入更多的猪肉汤或凉水会有所帮助；但是，不要添加太多的液体，否则您最终会得到过度柔软的Masa和无形的玉米粉蒸肉。

Assemble the tamales

• 将玉米壳在非常热的水中浸泡30至45分钟，或在凉水中用盘子或碗固定在壳上的凉水中过夜，以使其浸没。您将有足够的果壳来制作玉米粉蒸肉，再加上备用蒸锅并弥补任何破碎的果壳。

  In a medium bowl, mix 2 cups of the chile sauce with the shredded meat and season to taste with salt.

  Wipe a soaked husk dry and put it smooth side up on a work surface. If necessary, trim the bottom with scissors so the husk can lie mostly flat. Put about 1/3 cup masa in the center of the widest portion of the husk. With a spoon or spatula, spread it evenly over one-half to two-thirds of the husk leaving a 1/2-inch border at each edge.

  Put 2 to 3 Tbs. of the pork filling in the center of the masa about 1/2 inch from the wide end.

  Fold the corn husk in half lengthwise so the edges meet. Fold the seam back so it’s in the center of the tamale. Fold the tail of the wrapper to cover the seam (at least half the length of the tamale). Flip seam side down onto a tray or rimmed baking sheet. Repeat with the remaining ingredients.

• The tamales can be steamed as they are, or tied to make them more secure or to dress them up. To make ties, rip long, thin strips off one or two corn husks. Then place a strip of corn husk under the tamale, wrap it around the middle (making sure that you have some of the tail underneath) and tie securely.

Steam the tamales

• Fill a deep 8-quart pot with a pasta insert with enough water to reach just below the insert. Without the insert in place, cover and bring to a boil over high heat. Have ready a kettle or pot of almost boiling water to add if the water gets low. Arrange the tamales upright (open end up) in the insert, leaving room for the steam to circulate. Fit the insert into the pot over the boiling water. Use he extra husks to cover the tamales (this helps concentrate the heat). Cover the pot with a lid. Steam for 1 to 1-1/2 hours, adjusting the heat as needed to keep the water just boiling. Check the water level frequently and add more as needed to keep the pot from going dry.

  要测试巧妙性，请迅速去除玉米粉蒸肉，然后更换锅上的盖子以继续烹饪。将玉米粉蒸肉放在柜台上几分钟，然后小心地将其拆开。如果准备就绪，应该设置Masa，并将轻松脱离包装纸。

  Let the tamales rest for 5 to 10 minutes before serving to allow the masa to firm up. For softer tamales, let them rest in the pot with the heat off and the lid and extra leaves removed. For firmer tamales, let them rest out of the pot, covered with a cloth.

  将玉米粉蒸肉送入包装纸中，并在侧面越过额外的酱汁，并让食客在进食前将其拆开。拆开后，它们很快冷却。