Tamales colorados

Step 1: Simmer 2 ¼ lb boneless pork shoulder in 6 ¼ cups water with 2 tsp salt for 1 hour, until tender. Lift out and keep the stock.

Step 2: Toast 3 dried guajillo chillies and 2 dried pasilla chillies in a dry pan for 30 seconds a side, then soak in hot water for 15 minutes. Toast 2 tbsp sesame seeds, 2 tbsp pumpkin seeds and 1 cinnamon stick until fragrant. Roast 1 ⅛ lb tomatoes and 1 red pepper under a grill until blackened.

Step 3: Blend the chillies, tomatoes, pepper, seeds, cinnamon, 1 corn tortilla and 1 tbsp achiote paste with 300 ml of the cooking stock to a smooth red sauce. Simmer for 15 minutes until thick, then add the pork.

Step 4: Beat 9 oz lard until fluffy, then gradually beat in 1 ¾ lb masa harina, 2 tsp salt and enough warm 5 cups warm pork cooking stock to make a soft dough like thick hummus. Beat for 10 minutes. A common mistake is a dry masa: it bakes up hard instead of soft and moist.

Step 5: On each of 12 banana leaves spread 4 heaped tablespoons of masa, put a piece of pork with sauce on top, then 2 24 green olives, a few 2 tbsp capers and a strip of 1 red pepper. Fold the leaf into a parcel and tie.

Step 6: Stand the tamales in a steamer over simmering water, cover with more leaves and a lid, and steam for 1½ hours, until the masa comes away cleanly from the leaf. Top up the water as needed.