Tamales Rojos de Puerco Red Pork Tamales

Ingredients

• 2 pounds (1kg) boneless pork shoulder, trimmed of excess fat and cut into 2-inch slabs
• Kosher salt and freshly ground black pepper
• 1/2 large white onion, peeled and quartered (5 ounces; 142g)
• 1 large carrot, peeled, trimmed, and halved crosswise (6 ounces; 170g)
• 5 medium cloves garlic (25g)
• 2 whole bay leaves
• 4 California chiles, stems removed
• 1 guajillo chile, stem removed
• 1 dried chipotle chile, stem removed
• 2 plum tomatoes, halved (12 ounces; 170g
• 2 tomatillos, peeled and halved (4 ounces; 113g)
• 1 tablespoon roasted peanuts
• 3 medium cloves garlic (15g)
• 1 1/2 teaspoons whole black peppercorns
• 1 teaspoon toasted sesame seeds
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 25 large dried corn husks, each measuring about 8 or 9 inches long by 6 inches wide (about 6 ounces; 170g) (see notes)
• 1 cup lard, vegetable shortening, or duck fat or (6 ounces; 170g), softened
• 3 1/3 cups masa harina (12 3/4 ounces; 361g)
• 1 1/4 teaspoons (6g) baking powder
• 1/2 teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume
• 2 cups ( 475ml) homemade chicken, pork, or beef broth or store-bought low-sodium chicken broth (see notes)

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