Tamales

• 1 to 2 bags dried corn husks, soak overnight in water to soften, drain on paper towels until dry and ready to use
• 2 1/2 lb. boneless pork butt or shoulder
• 2 1/2 lb. beef roast (any kind)
• 2 bags dried chilies (California chili pods)
• 2 Tbsp. dried Mexican oregano
• 2 Tbsp. ground comino (cumin)
• 1/4 c. Crisco (or lard)
• 2 c. chopped onions
• 4 large cloves garlic, minced
• 1 Tbsp. salt or to taste
• 1 c. Crisco or lard
• 6 c. Quaker Masa Harina de Maiz
• 2 tsp. salt
• 4 c. broth from meat
• 1/2 c. Crisco, melted

1. Meat Filling:
2. Place pork and beef in large pot and cover with water.
3. Simmer 45 minutes to an hour or until fork-tender.
4. Drain, reserving all the broth.
5. Break meat into shreds, fairly coarse, mixing it all together.
6. (I mean, the beef and the pork.)

corn husks, boneless pork butt, beef roast, chilies, oregano, ground comino, onions, garlic, salt, lard, salt, meat, crisco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113935 (may not work)