INGREDIENTS
1 1/3 kg
Pork shoulder
3 1/2 cups
Reserved pork stock
2
Bay leaves
1
Carrot
7
large cloves Garlic
60 g
Guajillo chiles, dried
1
Jalapeno pepper
3 tsp
Mexican marjoram
3
Onion, large
60 g
Pasilla chilies, dried
400 g
Tomatoes, whole stewed
2
Tomatoes, large
2 tsp
Honey
2 tsp
Baking powder
1
Cinnamon stick
5 cloves
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1 1/2 tsp
Coriander seed, ground
4 tsp
Salt
2 tbsp
Sesame seeds, toasted
1 tbsp
Vegetable oil
1/2 tsp
Cumin, ground
1
package Hoja de maiz para tamale
4 cups
Masa harina para tamales
1 1/3 cups
Manteca ((lard))