Homemade Tamales with Pork Shoulder

Instructions:

1. Sear the cubed pork shoulder in the pressure cooker until mahogany-colored.
2. Add broth, garlic, and cumin; seal and cook on high pressure for 45 minutes.
3. While meat rests, blend the soaked dried chiles with a splash of cooking liquid until velvety smooth.
4. Shred the meat and fold in the chile paste until the filling is richly coated.
5. Beat the chilled lard in a stand mixer on medium-high for 3–5 minutes until it looks like whipped cream.
6. Whisk together masa harina, baking powder, and salt; add to the mixer.
7. Slowly stream in warm broth while mixing on low.
8. Beat on medium for another 2 minutes until the dough is light and airy.
9. Pat a soaked corn husk dry.
10. Spread about 3 tbsp of masa on the husk.