MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tamales
 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.
  Walt
 
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