Stock from meat filling (above) or water as necessary
At least 50 corn husks
Add To Shopping List
Let's Make It
Cook pork in 6 cups of water until well done. Drain broth and reserve this stock for making dough.
Chop cooked meat in small pieces. Now, dissolve the 6 tablespoons of chili powder in 2 cups of the meat stock (or water). Add this to the chopped meat and cook until almost all of the liquid is absorbed by the meat.
Place ready-mix corn meal in bowl. Add salt, lard and enough meat stock until dough is of spreading consistency (add water as necessary).
Now spread masa mix into corn husks and spread about 1/2 as much meat in Tamale Masa MIX folding one end of husk over to close meat & masa inside. Set aside to be loaded into steamer later.
To cook, place tamales in a steamer on closed end down. Steam tamales for about 45 minutes or until they loosen easily when unwrapped.