Pork and Apple Tamales

Directions

1. Cover corn husks with cold water; soak overnight.
2. For dough, combine masa harina and water. Let stand, covered, for 30 minutes. Meanwhile, in another bowl, beat lard and salt until mixture resembles beaten egg whites, about 6 minutes. Add masa harina mixture 2 tablespoons at a time, beating constantly.
3. For filling, cook pork and onion, crumbling meat, in a large skillet over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add next 10 ingredients. Bring to a boil. Reduce heat; simmer, covered, 25 minutes. Cool slightly.
4. Drain corn husks and pat dry; tear 7-8 husks to make 36 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 2-3 tablespoons dough to within 1/2 in. of side edges; top each with 1-2 tablespoons filling. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure.
5. Place a large steamer basket in a 6-qt. stockpot over broth; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.