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Ingredients:

Filling:

1 ¼ pounds pork loin

1 large onion, halved

1 clove garlic

Chile Sauce:

4 dried chile peppers

2 cups water

1 ½ teaspoons salt

Husks and Dough:

1 (8 ounce) package dried corn husks

⅔ cup lard

1 (10.5 ounce) can beef broth, or as needed

2 cups masa harina

1 teaspoon baking powder

½ teaspoon salt

1 cup sour cream

Make the filling:

Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours. Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool.

Transfer chiles and cooking water to a blender and blend until smooth. Strain mixture into a bowl and stir in salt. Set aside.

Shred cooked pork and mix in 1 cup chile sauce. Reserve remaining sauce for serving.

While the husks are soaking, beat lard with 1 tablespoon broth until fluffy. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough.

Remove husks from water and pat dry. Spread dough out over husks to 1/4- to 1/2-inch thick.

Place 1 tablespoon pork filling over center of each. Fold the sides, top, and bottom of each husk in toward the center to enclose dough.

Arrange tamales in a steamer basket. Place over simmering water and steam for 1 hour.

Remove tamales from husks. Drizzle with remaining chile sauce and top with sour cream, or mix sour cream into chile sauce first for a creamy sauce.