Tamales

Ingredients

• 4 lbs of pork shoulder
• 6 cups of water
• 8 tbs chile powder
• 1/4 tsp cumin
• 2 medium garlic
• salt to taste
• 5 lbs masa harina
• 1 lb lard
• pork broth
• 1 package corn husks

Instructions

1. 1
   Boil meat in water until tender. Remove the meat from broth, saving broth for dough/masa harina and chile. Chop meat into small pieces and place in a large pan. Dissolve chile powder in 1 1/2 cups of pork broth and then add to meat. Add other spices such as garlic, cumin, and salt to meat. Cook and simmer until chile meat is done.
2. 2
   Cream lard in mixing bowl. Add masa harina and mix. Add enough broth to to make the dough spreadable with a tablespoon. Rinse the husks and soak in water until pliable. Spread the center portion of the husks with 2 tablespoons of masa. Top with chile meat mix.
3. 3
   Forming/folding a tamale: Fold the sides toward the center, making sure the chile meat mix stays in the center, the bottom up and the top down. Pour 2 inches of water into a large pot and arrange the tamales on a rack above the water level. Steam the tamales for about 40 to 50 minutes until cooked.
4. 4
   If the tamale can easily slither off the cornhusk... they’re cooked and ready to eat!!