Ingredients
For the filling:
8 pounds of pork
10 cups of water
12 Tablespoons red chile powder
For the Masa:
10 pounds of ready white or yellow corn meal for tamales
2 1/2 pounds of lard
salt to taste
meat stock
Preparation
Cook meat until well done. Remove meat from broth and reserve stock for making dough (mesa). Shred meat and mix with the red chile that has been dissolved in 4 cups of meat stock. Cook until almost all liquid is absorbed. Put in refrigerator overnight so it will jell.
Place ready mix corn meal in bowl. Add salt, lard and enough of the stock from the tamale filling until the dough is of spreading consistency. You can use your mixer until it is fluffy and light. To prepare tamales: Spread an 1/8 inch layer of the prepared masa, about 1 1/2 inches by 4 inches in size on the upper part of the husk. Put filling down center, overlap sides and double fold loose ends. To cook, place tamales in steamer and steam for an hour. Tamles are done when they loosen off the husk.
