Blue Corn Tamales with Braised Chile Pork

Rinse the dried blue corn kernels. In a non-reactive pot, combine the corn, water, and food-grade calcium hydroxide (cal). Bring to a simmer over medium heat. Wash hands thoroughly after handling cal.

Remove the pot from the heat. Cover and let the corn steep in the alkaline solution overnight at room temperature to fully undergo nixtamalization.

Drain the soaking liquid. Vigorously rinse the corn under cold water, rubbing the kernels between your hands to remove the slippery pericarp (skins). Leave about a quarter of the skins intact for structural starches.

Grind the rinsed nixtamalized corn using a molino, metate, or powerful food processor. If using a processor, process in small batches, adding teaspoons of water as necessary, until a soft, cohesive masa (dough) forms. Cover with a damp towel and set aside.

Place the dried corn husks in a large bowl and cover with very hot water. Weigh them down with a heavy plate to keep them submerged until pliable.

Briefly toast the ancho and pasilla chiles in a dry skillet over medium heat until fragrant. Submerge them in the chicken broth and heat until soft. Blend the chiles, broth, onion, garlic, oregano, and cumin in a blender until extremely smooth.

In a Dutch oven, heat a small amount of oil over medium-high heat. Sear the pork chunks until browned on all sides. Pour the pureed chile sauce over the pork. Cover and braise in a 160C/320F oven until the pork shreds easily. Use a thermometer to ensure meat reaches an internal temperature of 90C/195F.

Remove the pork from the sauce and shred it using two forks. Mix the shredded pork with two ladles of the reduced chile sauce to keep it moist. Reserve all remaining sauce to flavor the masa.

In a stand mixer fitted with the paddle attachment, whip the vegetable shortening, baking powder, and salt on medium-high speed until light, fluffy, and well aerated.

Reduce the mixer speed to medium and add the freshly ground blue masa in golf-ball-sized handfuls. Slowly stream in 150ml of the reserved chile braising liquid until the dough is fully incorporated and resembles soft, spreadable hummus. Perform the float test: drop a small piece of masa into cold water; it should float.

Take a soaked corn husk and pat it dry. Spread about 3 tablespoons of the blue masa onto the smooth side of the husk in an even layer, leaving the top third bare. Place a spoonful of the shredded pork filling in the center. Fold the long edges of the husk together to enclose the filling, then fold the empty top tail down.

Arrange the tamales vertically, open end up, in a tamalera or steamer basket over boiling water. Cover the tamales with any leftover husks and a damp kitchen towel. Steam over medium heat until the masa is firm and pulls away cleanly from the husk.

Carefully remove the tamalera from the heat. Allow the tamales to rest undisturbed to firm up before serving.