Ingredients

Prepared masa can be bought at Rico Mexican Market but must be ordered ahead of time because it's made fresh. Or, you can buy masa harina, a flour product available in grocery stores and Mexican markets, and reconstitute it with water and broth.

2 1/2 pounds pork shoulder or butt, cut into 2-inch cubes
2 tablespoons salt
5 cups New Mexico Red Chile Sauce (see recipe below)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 cups (2 1/2 pounds) prepared masa
1/4 to 1/2 cup pork stock, reserved from cooking meat
20 extra-large dried corn husks
1/2 cup queso fresco (Mexican cheese)

Filling: Place pork in a large stock pot, cover with cold water, and add the salt. Bring to a boil over high heat, then decrease temperature to medium-low and simmer until tender, about 2 1/2 hours. The meat should fall apart. Strain the stock, reserving 1/4 to 1/2 cup for thinning the masa. Using a heavy-duty wire whisk, stir the pork, shredding it. With a spatula, gently fold in 2 1/2 cups of the red chile sauce and the cumin and cayenne. Cover and refrigerate until ready to assemble the tamales.

Tamales: Place the masa in the bowl of a mixer. Add 1/4 cup of the pork stock, mixing on low speed until the liquid is incorporated. Mix on high speed until light and fluffy (add more stock if needed). Soak all the corn husks in water until they are soft, about 20 minutes. Remove 1 husk from the water and pat dry. Lay the husk out on the work surface. Using a spatula or spoon, spread about 1/4 cup of the masa over the middle of the husk, leaving 1/2-inch borders along the sides, a 4-inch border at the top. Spoon 1/4 cup of the filling down the center of the masa. Lift the sides of the corn husk up to meet each other in the center, and gently press to seal the masa together, making a tube shape that encases the filling.
The corn husk should wrap around the roll but not be embedded in the masa or touching the filling. Fold the top edge of the husk over the end of the roll. The tamale should be about 4 inches long and approximately 1 1/4 inches in diameter. Repeat until all the masa and filling are used. Cover the tamales with plastic wrap and refrigerate for 2 hours.
Place the tamales, folded end down, standing upright in a steamer insert in a large stock pot. Steam the tamales over boiling water for 15-20 minutes, or until the masa is firm and pulls away from the inside of the corn husks and the filling is heated through.
To serve: Place the tamales (in their husks) on a platter and pass at the table with the remaining 2 1/2 cups of chile sauce. Sprinkle the queso fresco over all.

New Mexico Red Chile Sauce

5 cups chicken stock
1 pound tomatoes, quartered
12 ounces white onions, quartered
6 ounces whole peeled garlic
6 ounces dried New Mexico chiles, stemmed and seeded
1 tablespoon butter, at room temperature
1 teaspoon salt

Directions

In a stockpot over high heat, bring the stock, tomatoes, onions and garlic to a boil. Cook 15 minutes. Stir the dried chiles into the stock, making sure it covers them. Remove the pan from the heat and soak the chiles for 15 minutes. When the mixture is cool, transfer it to a blender or food processor. Blend until liquefied. Strain through a fine-mesh sieve, pressing on the residue with the back of a ladle to extract all the chile flavor. In a large saucepan, reheat the sauce and with a spatula or wooden spoon, stir in the butter until it is melted and incorporated. Stir in the salt. Store in an airtight container in the refrigerator until ready to use, or for up to three days.