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A massive tamal that feeds entire communities, filled with pork in chile sauce and wrapped in banana leaves. This protein-rich, family dish from the Huasteca region is a celebration centerpiece.
Soak the dried ancho and guajillo chiles in hot water for 20 minutes, then remove seeds and stems.
Blend the soaked chiles with garlic, onion, cumin, oregano, black pepper, and 1 cup of soaking liquid until smooth to make the chile sauce.
Rub the pork shoulder thoroughly with half the salt and half the chile sauce. Marinate for at least 1 hour (or up to overnight for deeper flavor).
In a large mixing bowl, combine masa harina, water, lard, and remaining salt until a smooth, spreadable dough forms.
Briefly pass banana leaves over an open flame or dry skillet to soften and become pliable.
Line the bottom and sides of a large roasting pan with the softened banana leaves, letting excess hang over the edges.
Spread half the masa mixture evenly over the banana leaves. Arrange the marinated pork down the center. Cover with remaining chile sauce, then top with the rest of the masa.
Fold the banana leaves carefully over the filling to seal. Cover tightly with foil.
Bake in a 325°F (163°C) oven for 4–6 hours (up to 6 if using tough cuts), or until masa is firm and pork is tender. Rest 30 minutes before serving.
Unwrap and slice directly from the pan, serving generous pieces with banana leaf aroma and sauce.
