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1
Place the pork shoulder chunks in a heavy pot with the red chile sauce, garlic, and cumin. Add just enough water to bring the liquid level close to but not above the meat. Braise over low heat, covered, until the pork is completely falling apart and offers no resistance to a fork — this will take approximately 2–2½ hours. Remove from heat, cool fully, then shred the meat and return it to its braising liquid. The filling must be at room temperature or cooler before assembly; warm filling sets prematurely and cannot be spread evenly.
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2
Beat the lard in a wide bowl or stand mixer until lightened and fluffy. Add the masa harina and continue beating until the lard is fully incorporated and no streaks remain — the mixture will look sandy and cohesive.
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3
Add the red chile sauce and warm broth to the masa mixture gradually, beating between additions, until a soft, pliable dough forms. The finished masa should be a warm, deep orange-red throughout from the chile. This is the step on which the dish lives or dies: drop a small ball of masa into a glass of cold water — it must float. A sinking ball means the masa is under-aerated and insufficiently beaten; continue beating and retest until the ball floats cleanly.
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4
Lay a soaked, dried corn husk flat. Spread a layer of red chile masa across the upper two-thirds of the husk in a thicker layer than is used for Central Mexican tamales — New Mexican tamales carry a higher masa-to-filling ratio. Place a spoonful of shredded red chile pork in the centre of the masa. Fold the sides of the husk inward, then fold the bottom up to enclose. Repeat until all masa and filling are used.
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5
Stand the tamales upright, open end up, in a large steamer pot. Cover tightly and steam over steadily simmering water for 45–60 minutes. The tamales are done when the masa pulls cleanly away from the husk without sticking or tearing, and the husk peels back without resistance.