Directions

1. In a large saucepan, combine pork, head of garlic and salt and let boil for 30 minutes or until pork is slightly tender. Skim as necessary. Remove saucepan from heat and remove garlic head.
2. In a blender, combine three cups of the liquid from pork stock in Step 1 with the all the remaining ingredients(dried pasilla chile, 2 cloves garlic, Mexican oregano, sesame seeds, prepared tamale dough). Blend until smooth. Strain puree and combine with pork in large saucepan. Mix well and heat over low temperature stirring frequently for 30 minutes. Remove saucepan from heat and let pork cool for 10 minutes.
3. Serve with diced onion, cilantro, lime and dried oregano.