Saco wheel (as transcribed) in miniatura: baked red chile pork tamal in a loaf pan

Stem and seed the dried ancho chilies and toast them on a dry skillet or griddle over medium heat until aromatic; soak in hot tap water about 20 minutes.

Blend the chilies with just enough soaking liquid to move, a piece of onion, roughly chopped garlic and a little black pepper coarsely ground in a molcajete, to a puree.

Strain the puree directly into a saucepan holding the pork shoulder; add water to make it soupy and a sprinkling of salt.

Partially cover and simmer about an hour until fall-apart tender.

Cool in the sauce, lift out the pork and shred coarsely with a fork.

Oil a loaf pan and line it with banana leaves, softened over an open flame or by steaming about 20 minutes if stiff.

Stir a little of the red chili sauce into the batter for colour and flavour.

Spread half the batter into the corners, top with the shredded pork leaving a border, put red chili sauce down the middle, and cover with the rest of the masa, spread flat to the edges.

Fold the leaves over, cover with foil and crimp; bake at 375 about 30 minutes, then lower to 325 for another hour.

Serve with tomatillo salsa.