Title: Tamales
 Categories: Pork, Mexican
      Yield: 48 Tamales
 
     48    Dried corn shucks
           More corn shucks; for lining
           -steamer

MMMMM--------------------------FILLING-------------------------------
      2 lb Pork, lean, boneless;  cut
           -in 2" chunks
           ;Water
    1/2 c  Raisins (opt)
           Salt & pepper
    2/3 c  Onion; chopped, peeled
      2 lg Garlic cloves; peeled &
           -chopped
      1 lb Tomato; chopped
      8 oz Tomato sauce
      1 ts Oregano
      4 oz Green chiles; drained
           Jalapeno peppers; roasted,
           -seeded & skinned (to taste)
      2 tb Lard
      1 lg Bay leaf
      1 pn Sugar

MMMMM---------------------------DOUGH--------------------------------
    2/3 c  Lard; room temp
      4 c  Masa harina
      1 tb Salt
      1 tb Baking powder
      3 c  Warm pork stock (reserved
           -from pork filling recipe)
 
  Filling:  Place pork in a large, heavy saucepan or Dutch oven and add
  water just to the top of the meat. Add two teaspoons salt and 1/2
  teaspoon pepper and raisins. Cover and bring to a boil over high
  heat. Reduce heat to moderately low and simmer about two hours, or
  until meat is very tender.
  
  Strain stock into a container for use in the dough. When meat is cool
  enough to handle, shred with a fork or fingers. Puree onion, garlic,
  tomatoes, tomato sauce, oregano, shiles and jalapeno in a blender or
  processor.
  
  Heat lard in a skillet over moderate heat.  Add puree, 1/2 tablespoon
  salt, bay leaf, and sugar and cook for about 10 minutes, stirring
  constantly. Mix puree with the shredded meat and raisins. Taste and
  add additional salt, pepper, or jalapenos if desired. Makes about
  five cups.
  
  Dough:  In a small, straight-sided mixing bowl beat the lard with an
  electric mixer, processor, or fork until it is light and fluffy. On a
  piece of wax paper mix masa with salt and baking powder and beat into
  lard, adding about 1/4 of the mixture at a time.  When well mixed,
  beat in stock 1/4 cup at a time to make a slightly mushy, but not
  watery, dough.
  
  Construction:  Put shucks in a large bowl, cover with very hot water,
  and let soak for at least 1-1/2 to two hours, until soft and pliable.
  If using packaged shucks, separate them after a few minutes of
  soaking to make sure each one is in contact with the water. Before
  using, shake excess water from the softened shucks. Wet your hands.
  For each tamale spread about two tablespoons of the dough into a
  rectangle on the inside of a shuck; spread to within 3/4 inch of the
  edges and leave about three inches at the pointed end and 1-1/2
  inches at the wide end of the shuck. Spread 1-1/2 to two tablespoons
  filling lengthwise down the center of the dough. Fold over ends of
  shucks so that dough completely covers filling. Arrange tamales
  upright in steamer with folded wide ends down.
  
  To cook tamales, fill the bottom of a steamer with water to a depth of
  about one inch.  If desired, line steamer basket with additional corn
  shucks.  Pack wrapped tamales upright in basket with the broad ends
  of the shucks down.  When steamer is full, cover tamales with
  additional shucks or a clean dish towel to prevent condensation from
  soaking them. Cover pot tightly and bring to a boil over high heat.
  Reduce heat to moderately low and steam one to 1-1/2 hours. Add water
  as necessary. Unwrap a tamale, and if dough comes away from the shuck
  easily, tamales are cooked. Tightly covered, tamales may be kept
  several days in the refrigerator, or they may be frozen for several
  weeks. Reheat, covered, in a 300 F. oven.