Tamales - walt

Yield: 1 Servings

Ingredients:

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

Instructions:

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.