Rosca de tamal

Add four pounds of chuck roast, half a small onion, four garlic cloves, three bay leaves, one tablespoon coarse salt, two teaspoons peppercorn, five whole cloves and eight cups of water to an instant pot.

Set it to sealing and cook on the meat setting for one hour and 30 minutes.

Release the leftover steam, remove the meat and strain the broth, reserving five cups.

Add 10 cleaned New Mexico or Guajillo chile pods, two chile anchos, about six chiles de arbol and seven tomatillos to the remaining hot broth and let them sit about 10 minutes.

Shred the meat and set it aside.

Transfer the softened chiles and tomatillos to a blender cup with four garlic cloves, three quarters of a teaspoon whole cumin, two teaspoons salt and two cups of the reserved broth, and blend to a smooth sauce.

Heat a pan over medium heat, add the sauce and simmer about five minutes.

Taste for salt and adjust, then reserve some of the sauce for serving.

Add the shredded meat, drop to the lowest heat and simmer three to five minutes, then turn it off and let it cool.

Mix three cups of broth with three cups of water to make the six cups of masa liquid.

Beat one cup, or eight ounces, of lard in a stand mixer on medium speed for five minutes until creamy.

Add two teaspoons baking powder, then add four cups instant corn masa alternating with the six cups of liquid until both are all in; the masa will look very liquidy at first.

Turn the speed up to medium and mix 15 minutes.

Test the masa in a glass of water: it should float, meaning it is well hydrated and will be moist.

Rest the masa about 20 minutes.

Spray a bundt pan with nonstick cooking spray and remove the excess.

Add water to a pot or steamer pot until it touches the pan that will sit on top, and heat it on the stove on low.

Spread half the masa evenly into the bundt pan and run a spoon around the centre to push the masa to the sides and make a channel for the meat.

Lay the meat evenly into the channel, then spread the rest of the masa over the top.

Lay corn husk over the masa and cover the pan completely with foil.

Set the pan on top of the pot, cover with a kitchen towel, raise the heat to medium-low and cook 55 minutes to one hour.

Turn it off and cool about 20 minutes before flipping it out onto a board.

Drizzle the reserved sauce over the top, keeping the corn husk for presentation, and cut to serve.