Tamales de Birria

For the salsa

1. Add the tomatoes and serrano chilies to a small pot of boiling water and cook until softened, about 8 minutes.

   Then 8 min of waiting

2. Transfer the boiled tomatoes and chilies to a blender with the garlic, onion, a pinch of salt, and a splash of water, then blend until smooth.

For the tamale dough

3. Add the lard, a generous pinch of salt, and the baking powder to a large basin and beat vigorously by hand until light and creamy, 5–8 minutes.

4. Gradually add the corn masa dough to the creamed lard, kneading continuously until thoroughly combined, fluffy, and smooth.

For assembling

5. Spread a portion of masa dough onto a soaked corn husk, add a spoonful of birria filling in the center, and fold the sides and bottom over to enclose the tamale.

6. Repeat with the remaining dough, husks, and birria filling.

7. Stand the assembled tamales upright in a preheated steamer pot, cover tightly with a lid, and steam until cooked through, about 1 hour.

   Then 60 min of waiting

8. Uncover the tamales and carefully remove them from the pot to a serving plate.

9. Peel back the corn husks and top the tamales with sour cream and the prepared salsa to serve.

10. To prepare the corn husks, soak them in warm water for at least 20 minutes until soft and pliable before assembling the tamales.