Name: Tamales Coloraditos
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Ingredients: 1 cup lard (vegetable shortening, or seasoned oil*); 1/2 teaspoon kosher or coarse sea salt (or to taste); 3 1/2 cups homemade chicken broth (or store bought, divided, more as needed); 1 1/2 teaspoons baking powder; 1 pound (about 3 1/4 cups) instant corn masa flour (preferably for tamales); 3 guajillo chiles (stemmed, halved and seeded); 3 ancho chiles (stemmed, halved and seeded); 1 ripe Roma tomato; 1/2 teaspoon dried oregano (preferably Mexican); 2 whole cloves; 1/2 teaspoon ground ceylon cinnamon or canela; Pinch cumin; 1 tablespoon white distilled vinegar; 2 tablespoons vegetable oil; 1/3 cup white onion (chopped); 2 cloves garlic (finely chopped); 1 pound pork tenderloin (diced **); 3/4 teaspoon kosher or coarse sea salt (or to taste); Freshly ground pepper to taste; 1 1/2 cups homemade chicken broth (or store bought); 1/3 cup raisins; 1/3 cup slivered almonds; 1/3 cup manzanilla olives stuffed with pimientos (chopped); 1/2 teaspoon brown sugar; 25 dried corn husks