Pork and Ancho Chile Tamales with Mexican Red Sauce

Ingredients

• 1  ancho chile stemmed
• 2 tablespoons brown sugar 
• 24  corn husks dried
• 0.3 cup cherries dried
• 0.5 cup less-sodium chicken broth fat-free
• 5  garlic cloves 
• 1 teaspoon ground cumin 
• 3 tablespoons juice of lime fresh
• 4.5 cups basic masa dough 
• 1 cup onion chopped
• 1 pound pork tenderloin 
• 0.5 teaspoon salt 
• 1.3 cups mexican tomato sauce hot-style
• 2 cups water hot

Equipment

• bowl
• oven
• blender
• kitchen thermometer
• ziploc bags
• microwave
• broiler pan

Directions

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.
2. Drain husks.
3. Combine broth, cherries, and ancho chile in a microwave-safe dish. Microwave at HIGH for 2 minutes or until cherries and ancho are tender.
4. Combine broth mixture, onion, and next 5 ingredients (through garlic) in a blender; process until mixture is smooth. Reserve 1/2 cup broth mixture; cover and chill.
5. Place remaining broth mixture in a large zip-top plastic bag.
6. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally.
7. Preheat oven to 45
8. Remove pork from bag, and discard marinade.
9. Place pork on a broiler pan coated with cooking spray.
10. Bake at 450 for 30 minutes or until a thermometer registers 155 (slightly pink).
11. Let pork stand 20 minutes; shred pork with 2 forks. Toss shredded pork with reserved 1/2 cup broth mixture.
12. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk, about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under.
13. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel.
14. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
15. Steam tamales at 450 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.
16. Let tamales stand 10 minutes.
17. Serve with sauce and lime wedges, if desired.