Procedure

1. In a large container filled with warm water, soak husks for 25 to 30 minutes or until needed.
2. Pork Filling: In a medium bowl, season pork shoulder with chipotle powder, cumin, salt and black pepper.
3. In a large Dutch oven set over medium heat, add oil. Sear pork, turning occasionally, for 8 to 10 minutes or until browned. Remove Dutch oven and set aside.
4. Add onion and garlic to Dutch oven and cook, stirring, for 3 to 5 minutes or until softened. Add Guajillo chili peppers and oregano. Transfer seared pork back to Dutch oven and top with beef broth. Cover and turn heat to low. Cook for 5 to 6 hours or until pork is very tender and shreds easily when pulled and most liquid is absorbed. Remove pork for broth and shred with 2 forks. Reserve remaining broth for another use.

1. In a small saucepan set over medium heat, melt shortening.
2. In a large bowl, combine melted shortening, masa harina, beef broth and all-purpose seasoning until a smooth dough forms. Set aside until ready to assemble tamales.

1. De-seed 6 guajillo chilies and keep 2 with seeds. In a medium saucepot set over medium heat, toast guajillo’s for 2 to 3 minutes or until lightly puffed and fragrant. Add oil. Add onion and garlic and cook for 3 to 5 minutes or until softened. Add beef broth and season with cumin, salt and black pepper. Simmer for 15 to 20 minutes or until ingredients are heated through. Remove stems from chilies. Add to a blender or food processor and pulse until smooth. Run through a fine sieve.
2. In a large bowl, toss shredded pork and guajillo sauce.

1. Pat husks dry with clean kitchen towel.
2. Cut forty-eight 1/2 -inch thick corn husk strips. Tie 2 strips to make one long tie for tamales; set aside. Place husk on clean kitchen surface, with the shorter end facing towards you.
3. Brush guajillo sauce onto husk. Spread 1/4 cup masa harina mixture over husk, leaving 1/2-inch border around edges of husk.
4. Add 3 heaping tbsp pork filling down the center of masa. Fold husk over to enclose filling and fold bottom of husk up towards the center of tamale. Tie with prepared strip to keep closed. Leave top part of tamale open. Repeat with remaining ingredients.
5. Add 4 cups water to a large pot set over medium high heat; bring to a boil. Place steamer basket into pot. Stack and arrange tamales, open side up in steamer basket and cover with lid. Cook for 15 to 20 minutes or until masa mixture is set and husk pulls always easily. Let stand for 5 to 10 minutes in pot.
6. Serve with chilled Tecate Original.

Tip: Guajillo pepper can be substituted with dried ancho or chipotle peppers, if desired.