Title: Tamales - walt
 Categories: Pork, Tex-mex
      Yield: 1 Servings
 
      4 lb Pork shoulder
      6 c  Water
      8 tb Chile powder
    1/8 ts Oregano
    1/4 ts Cumin
      2    Garlic
           Salt
      5 lb Masa harina
      1 lb Lard
           Pork broth
      1 pk Corn husk
 
  Boil meat in water  until tender.  Remove the meat from broth, saving
  broth for dough and chile.  Chop meat into 1/4 in. pieces and place
  in pan. Dissolve chile powder in 1 1/2 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.