Guatemalan Tamales With Ancho Chile Sauce

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Ingredients

1 cup plus 3 tbsp. canola oil

1 1-lb. piece boneless pork shoulder

Kosher salt, to taste

4 plum tomatoes, cored and roughly chopped

3 cloves garlic, roughly chopped

2 ancho chiles, stemmed, seeded, and roughly

chopped

1 small white onion, roughly chopped

1 tsp. distilled white vinegar

1 tsp. sugar

13 14" x 14" pieces fresh or frozen

and thawed banana leaf,

trimmed of hard edges, rinsed, and patted dry

1 tsp. achiote paste (ground annatto seed and

spices); optional

2 cups masa harina (corn flour for tamales;

preferably Maseca brand)

1 cup rice flour

1/4 cup capers, rinsed

15-20 large pitted green olives

1/2 red bell pepper, cored, seeded, and

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