Have you got a recipe for Mexican Red Pork Tamales As Made By Edna Peredia?
Here's a recipe for Mexican Red Pork Tamales As Made By Edna Peredia:

Ingredients:

For Wrapping

• 1 bag dry corn husk
• hot water, for soaking

Tamales

• 2 roma tomatoes
• 1/2 small white onion
• 2 dried guajillo chiles, dried
• 2 dried pasilla chiles
• 2 cloves garlic
• 4 cups water, divided, plus 1 tablespoon
• 2 teaspoons salt, plus more to taste
• pepper, to taste
• 1/2 tablespoon ground cumin
• 2 tablespoons canola oil
• 3 lb pork shoulder, cubed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup lard
• 2 lb fresh corn masa
• salsa verde, for serving

Instructions:

1. Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
2. Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
3. Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about 1/2 cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
4. Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
5. Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
6. In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
7. Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
8. Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
9. Drain the soaked corn husks.
10. Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about 1/4 inch (3/4 cm) from the edges.
11. Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
12. Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
13. Unwrap the tamales and serve with salsa verde.

Enjoy your Mexican Red Pork Tamales As Made By Edna Peredia!