Tamales

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Title: Tamales
Categories: Pork, Tex-mex
Yield: 1 servings

4 lb Pork shoulder
6 c Water
8 tb Chile powder
1/8 ts Oregano
1/4 ts Cumin
2 Garlic
Salt
5 lb Masa harina
1 lb Lard
Pork broth
1 pk Corn husk

Boil meat in water until tender. Remove the meat from broth, saving
broth for dough and chile. Chop meat into 1/4 in. pieces and place
in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to
meat, add garlic, spices and salt, cook until d
Cream lard in a mixing bowl. Add masa flour and mix. Add enough of
the broth to make the dough speadable with a table knife.
Rinse the husks and soak in wateruntil pliable.
Spread the center portion of the husk with 2 tbs. of masa. Top with
chile meat mix. Vary both amounts to your liking. Fold the sides of
husks toward the center, the bottom up and the top down. Tie each
husk with a narrow corn husk strip.
Pour 2 in. of water into a large kettle and arrange the tamales on a
rack above the water level. Steam the tamales for about 40 min.
Walt

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