4 oz ancho chilies previously soaked in very hot water, deveined and seeded
3 garlic cloves
Salt to taste
4 lbs Northgate® prepared masa
30 tamale husks
Place the pork loin in a big pot; add the cloves, onion, garlic, salt, and cover with water. Bring to a boil removing the foam from the surface.
Turn down the flame, cover, and cook over low heat for 1½ to 2 hours. Let it cool down; take out the meat and save the broth.
For the sauce, soak the chilies in a bowl with very hot water for 15-20 min. Blend with the garlic and the water where they soaked. Fry the sauce in Mazola® oil, add the shredded meat, season with salt and leave to simmer for a few minutes until it thickens.
On your kitchen table place the masa and pork loin mix. Spread ¼” to ½” of masa across the corn husk. Add a spoon of pork loin mix in the center of the masa.