Title: Classic tamales with red sauce
 Categories: Meat
      Yield: 12 Servings
 
      1 c  Classic red chile sauce (see
           -below)
      1    2-pound pork roast
           Dried corn husks
      6 c  Masa
      1 c  Shortening
  2 1/2    -(up to)
      3 c  Meat broth

-------------------------RED SAUCE------------------------------
     10    Dried New Mexicans (chiles -
           -not folks!)
      1 md Onion; chopped
      2    Cloves garlic; chopped
      2 tb Bacon drippings or vegie oil
    1/2 ts Ground cumin
      3 c  Water
 
  In my typical prompt and timely manner I've wrangled some recipes from the Minneapolis
  Hotluck participants and am finally posting them for your pleasure.
  From: Carla and Rick Finis, Recipe from the Whole Chile Pepper Book,
  Heat Scale: 5, Yield: 2 1/2 to 3 dozen.
  
  Cover the pork roast with water, bring to a boil, reduce the heat, and
  simmer until the pork is very tender and starts to fall apart, about
  2 1/2 hours. remove the roast and save the meat broth. With 2 forks
  or fingers, shred the meat finely.
  
  Combine the pork with the chile sauce and simmer for 15 min, adding
  more water if necessary.  Soak corn husks to soften.  Mix masa with
  shortening and meat broth and knead to the consistency of a solid
  dough.
  
  To assemble: place husk in palm, with point towards wrist. Spread the
  center of husk with 2 tablespoons of masa dough and top with 1
  tablespoon of meat. Fold sides of husk toward center, then fold the
  bottom and top and tie with thin strip of husk. Put 2 cups water in
  the bottom of a large kettle, place the tamales on a rack, and steam
  one hour for each dozen tamales.
  
  Red Sauce: (I added 1+ teaspoon dried ground habanero -Rick)
  
  Saute onion and garlic until tender. Roast chiles on baking pan at
  200 deg F for 5 minutes. Remove stems and seeds. Puree all
  ingrediants, with 1 cup of the water, in blender. Stir in remainder
  of water. Bring to boil, reduce heat and simmer for 1 hour.