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LOCATION: Recipes >> Mexican >> Tamales 17

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Tamales

4 pounds pork shoulder
6 cups water
8 tablespoons chile powder
1/8 teaspoon oregano
1/4 teaspoon cumin
2 garlic
salt
5 pounds masa harina
1 pound lard
pork broth
1 package corn husks

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 done.

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 water until pliable. Spread the center
portion of the husk with 2 tbs. of masa. Top with chile meat mix.

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
inches of water into a large kettle and arrange the tamales on a
rack above the water level. Steam the tamales for about 40 minuntes.

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