Mexican Tamales with Guajillo-Pineapple Sauce

INGREDIENTS

9 cups

masa preparada

dried cornhusks

3 tbsp

vegetable or canola oil

boneless pork shoulder roast (3-4 pounds)

large yellow onion, chopped into 1-inch cubes

5 cloves

garlic, minced

1 qt

water or chicken stock

1 qt

water

dried guajillo chiles, stems and seeds removed

4 tbsp

vegetable oil, divided

2 tsp

ground cumin

1 tsp

ground coriander

large yellow onion, chopped coarsely

4 cloves

garlic, minced

1 can

fire-roasted tomatoes, drained

up to 1 cup chicken stock

1 tbsp

brown sugar, packed

1 cup

pineapple tidbits, drained

salt and pepper