Roasted Pork Tamales

pork shoulder

dried Guajillo chiles (these are quite mild chiles, so if you want something a bit spicier, I suggest you go for it)

hot water (for soaking the chiles in)

garlic, peeled

oregano

cumin

Kosher salt

crushed red pepper flakes (optional)

fresh tomatillos (alternatively, you can use the pre-roasted tomatillos in a can)

shallot (or ¼ an onion), peeled and cut in half

garlic, unpeeled

jalapeno peppers (I used 2; if you like it spicy, use 3, if you like it mild, use 1)

large handful of cilantro

juice of ½ a lime

Kosher salt

ground black pepper

shortening

masa mix (I used the Maseca brand, which I highly recommend - please note that this is not just corn flour, it is masa mix made from cornmeal)

baking powder

Kosher salt

good quality broth (I used a stock that I made and froze from my Thanksgiving turkey, but you can use any high quality broth, such as beef broth, as long as it isn't low-sodium or anything like that. You want your masa to be full of FLAVOR!)

dried corn husks (this is more than you need, but you will need extras for tying the tamales with and it's good to have some extras in case you mess up)

prepared masa (recipe above)

roasted pork (recipe above)

salsa verde (recipe above - feel free to use store bought salsa if you're short on time)