Tamales And Mexican Salsa

Tamales
Cut the meat into finger-width strips.
Peel and finely dice the onions and 1 garlic clove.
Sauté the meat in 15 ml clarified butter.
Add the onions and garlic and fry until soft, then deglaze with the meat stock and bring to the boil.
As soon as it has boiled strain through a sieve, but catch the liquid.
Stand the chili anchos in 500 ml of hot water for 10 minutes, then puree in a blender with 2 garlic cloves.
Heat the puree for 3 minutes in 15 ml clarified butter, stirring.
Add the meat, season with salt and cook for a further 3 minutes, until the sauce thickens.
Mix the masa harina with the reserved meat stock and leave to stand for 10 minutes.
In a second bowl, beat the pork lard until light and fluffy and then stir into the mixed corn flour along with the baking powder and salt.
Spread out the corn husks.
Put 15 ml of the corn flour mixture on each husk and put a little of the meat filling on top.
Fold the edges of the husks into the middle - the filling should be covered.
Now fold over the ends to form compact parcels.
Fill a large steamer with water.
Line the steaming basket with corn husks.
Stand the tamales upright along the edge of the steaming basket, cover and steam for 1 hour.
To test if they are done, open one tamal - the filling will come away from the husk easily if they are ready.

Salsa Mexicana
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, deseed and dice.
Peel and halve the onion.
Dice one half very finely, and roughly dice the other.
Deseed the chillies and cut into thin strips.
Wash, dry and finely chop the coriander.
Mix the tomatoes, chillies, finely diced onion and coriander and season with salt.
Put the salsa into a bowl, sprinkle with the roughly diced onion, cover and chill for at least half an hour before serving, so that the flavours can blend.