Pork And Ancho Chile Tamales With Mexican Red Sauce

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24 dried corn husks

1/2 cup fat-free, less-sodium chicken broth

1/3 cup dried cherries

1 ancho chile, stemmed

1 cup chopped onion

2 tablespoons brown sugar

3 tablespoons fresh lime juice

1 teaspoon ground cumin

1/2 teaspoon salt

5 garlic cloves

1 (1-pound) pork tenderloin

Cooking spray

4 1/2 cups Basic Masa Dough

2 cups hot water

1 1/4 cups Mexican hot-style tomato sauce

Lime wedges (optional)

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