|4 pounds||Pork shoulder|
|8 tablespoons||Chile powder|
|5 pounds||Masa harina|
|1 pack||Corn husk|
Boil meat in water until tender. Remove the meat from broth, saving broth for dough and chile. Chop meat into ¼ in. pieces and place in pan. Dissolve chile powder in 1½ 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.
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