Ingredients:

1 (8 ounce) package corn husks

For the pork filling:

1 (3 pound) pork shoulder, cut into large pieces with excess fat removed

2 cups water

1 large white onion, chopped

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon minced garlic

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

3 bay leaves

For the red sauce:

2 to 3 cups chicken broth, divided

3 Roma tomatoes, quartered

1.5 ounces dried guajillo chiles (about 8,) stem and seeds removed

1.5 ounces dried ancho chiles (about 4,) stem and seeds removed

1 1/2 teaspoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon onion powder

For the masa:

4 cups instant corn masa harina

2 teaspoons salt

1 1/2 teaspoon baking powder

3/4 cup plus 2 tablespoons vegetable oil

3 cups chicken broth

The corn husks in the package are dried and hard- so soak them in some hot water for hours. I usually plug the sink and soak them in there with a heavy pan on top while I make everything else.

Place the pork into an electric pressure cooker. Add the water, onion, and seasonings over the pork.

For the sauce: Place 2 cups of chicken broth and the other ingredients for the sauce into a medium saucepan. Bring the ingredients to a boil over medium high heat. Reduce the heat to low, cover the pot, and simmer for 10 minutes or until the chilies are softened.

Transfer the ingredients in the saucepan to a blender and blend on high for 2 to 3 minutes or until the ingredients are completely puréed. If the sauce is not thin enough for your preference, add in the remaining cup of chicken broth.

Remove the pork from the electric pressure cooker and shred it with two forks. Reserve one cup of the broth, preferably without the grease. Discard the remaining juices and clean the electric pressure cooker liner.

Stir about 1 cup of the red sauce into the shredded pork. The meat should be coated in the sauce but not soupy. Reserve the remaining sauce for serving.

For the masa: in a large bowl, add the corn masa harina, salt, and baking powder. Whisk together until blended. Add the oil to the masa and blend until completely mixed. The texture will be like damp sand. Pour the reserved cooking liquid from the pork into the masa and blend until completely mixed. Then, add the chicken broth about 1 cup at a time until the masa is like smooth peanut butter.

TIP: Many Mexican food stores will have ready to use masa in their prepared food sections. Sometimes you need to add broth to it and others it is ready. Ask at the counter!

To assemble the tamales: Drain the corn husks. Working with one husk at a time, spread about ¼ cup of the masa mixture over the wide end of the corn husk, covering about ⅔ of the husk. Spoon 1 to 2 tablespoons of the pork filling in the middle of the corn masa. Fold the tamale by bringing the sides over the filling, overlapping the edges. then, bend the bottom tip, folding upwards.

Fill the electric pressure cooker with the minimum amount of water recommended by the manufacturer. Slide a steamer basket into the electric pressure cooker. Stand the tamales vertically in the basket.

To serve, unwrap the tamales and serve with the remaining sauce.