Mama Totota'S Tamales

• 14 large dried cornhusks
• Filling:
• 1 pound pork tenderloin
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• Cooking spray
• 1 cup chopped onion
• Dough:
• 3 cups masa harina
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 2 cups water
• 2 teaspoons vegetable oil

1. Place cornhusks in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes. Drain husks; rinse with cold water. Drain and pat dry.
2. Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).
3. Preheat oven to 400u0b0.
4. To prepare filling, trim fat from pork. Combine the cumin and the next 4 ingredients (cumin through paprika); rub pork with 2 1/4 teaspoons cumin mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into pork. Bake at 400u0b0 for 30 minutes or until thermometer registers 155u0b0. Cover pork loosely with foil; let stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.
5. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 5 minutes or until tender. Combine pork, onion, and 2 1/4 teaspoons cumin mixture.
6. To prepare dough, combine masa harina, paprika, and 1 teaspoon salt in a large bowl. Add water and oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Divide dough into 12 equal portions. Working with 1 portion, place dough in the center of 1 husk. Press the dough into a 4 x 2 1/2-inch rectangle, leaving about a 1 1/2-inch border at the tapered end and a 1-inch border at the broad end. Arrange about 1/4 cup filling down center of dough. Take 1 long side of husk, and roll dough around filling, making sure dough seals around filling. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess cornhusk from broad end. Repeat procedure with remaining husks, dough, and pork mixture.
7. Arrange tamales in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam half of tamales for 12 minutes or until the husks peel away cleanly. Remove tamales from steamer. Repeat procedure with remaining tamales.

cornhusks, filling, pork tenderloin, ground cumin, chili powder, oregano, salt, paprika, cooking spray, onion, masa harina, paprika, salt, water, vegetable oil

Taken from www.myrecipes.com/recipe/mama-tototas-tamales (may not work)