Title: And more homemade tamales
 Categories: Mexican
      Yield: 1 Servings
 
     10 lb Meat-venison roast/pork
           Roast mix -- any roasts
     10 lb Massa
    1/2    - 3/4 can
      1 lg Jar
      1    Reg  jar
      1 lg Jar
           Salt
           Lard -- (the big can)
           Chili powder
           Garlic powder
           Cumin
 
  Boil the meat with garlic powder until mushy.  Drain broth and flake
  mushy meat. Season  with all the cumin and salt.  Add 1/2 cup of the
  broth back to make the consistancy more mushy. (you can do this step
  the day before) Mix the lard, salt and chili powder to the Massa. Add
  in enough of the broth to make the Massa spreadable. Take one package
  of corn husks which have been soaked for 30 minutes in water and
  separate. To make the tamales, spread some Massa mixture (about 1 or
  2 tablespoons) over the corn husk, about 1/4 inch thick, starting
  about 2 inches from the bottom of the husk. This part will have no
  Massa and will be folded over the tamale to seal it. Put about 1
  tablespoon of filling into the tamale, roll, fold over the empty corn
  husk to seal. When you have made about 2 to 3 dozen, stand upright in
  a pan with either a steamer or wadded aluminum foil to keep the
  tamales straight, open end up. Put about 2 inches of water in the pan
  and pour more broth INTO the open ends of the tamales to soak. Cover
  and steam for 45 minutes to an hour. (Increase or decrease steam time
  depending on how many tamales are in the pan) The great part of this
  recipe is tasting the batch you just made to see if it is tasty.
  Increase the heat by adding a diced jalapeno or serano pepper. The
  chili powder adds enough heat to spice them, but children can still
  eat them. The peppers are for the die-hard dragons in the group.
  Also, if you don't get the Massa salty enough you should adjust that.
  Vary each batch, label, wrap 6 to a package with freezer paper and
  enjoy!