Recipe - Tamales

4 pound Pork shoulder
6 cup Water
8 tablespoon Chile powder
1/8 teaspoon Oregano
One fourth teaspoon Cumin
2 Garlic
Salt
5 pound Masa harina
1 pound Lard
Pork broth
1 pack Corn husk

Boil meat in water until tender. Remove the meat from broth, saving broth
for dough and chile. Chop meat into One fourth in. pieces and place in pan.
Dissolve chile powder in 1 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini