Soak Ancho’s in a pot of water for 6-8 hours. Drain remove seeds and stems but reserve the liquid. Process the drained peppers in a blender with some of the liquid. Using a seive pour the mixture through the strainer and set aside.
Step 2: Meat
For this recipe, we will be using a hotpot to save time, however, you can use a crockpot or large pan and roast in the oven.
Add the pork, onions, salt/pepper, and water/stock to your hotpot. Set your temperature according to the manufacturer’s instructions for cooking pork shoulder.
Once the pork is done, remove from the liquid and either shred or cut into small pieces.
Next, in a large skillet, add cumin, the oil, minced garlic, (please note that I didn’t use garlic because of my allergy.), and meat. Once the garlic has cooked a few minutes, pour half of the Ancho mixture over the meat. Set it aside.
Step 3: Corn Shucks
Soak shucks in hot water.
Step 4: Masa Dough
Mix masa & grits with enough the pepper liquid & meat juice to be like a pie dough.
Step 5: Assemble and Cook
Spread masa-grit mixture on corn shucks. Then spoon some meat mixture on shucks. Roll shucks, folding bottom. Then place in a steamer on the rack (you can use a colander). Put the plate upside down at the bottom of a large roasting pan. Cook 30 to 40 minutes, until shucks loosen easily from tamale.