Tamales

• 1 boneless pork shoulder butt roast (4 pounds)
• 4 cups water
• 1 cup finely chopped onion
• 1/3 cup adobo sauce
• 1/4 cup chili sauce
• 2 dried guajillo chilies
• 1/4 cup lime juice
• 4 garlic cloves, peeled
• 32 corn husks
• 7 cups maseca cornmeal
• 9 teaspoons baking powder
• 3 teaspoons salt
• 4 cups warm water (110u0b0 to 115u0b0)
• 1-1/2 cups butter-flavored shortening

1. Place the first eight ingredients in a Dutch oven. Cover and bake at 325u0b0 for 3-4 hours or until meat is very tender.
2. Meanwhile, place corn husks in a large kettle; cover with cold water and soak for at least 2 hours.
3. Remove roast and shred meat with two forks; set aside and keep warm. Skim fat from pan juices; discard chilies. Bring to a boil; cook until liquid is reduced to 4 cups.
4. For filling, in a large bowl, combine the cornmeal, baking powder and salt; beat in water, 2 cups pan juices and shortening just until combined (bowl will be full). Refrigerate remaining pan juices.
5. Drain corn husks and pat dry. (Until ready to use, keep husks covered with plastic wrap and a damp towel to prevent them from drying out.) Spread 3 tablespoons filling over each husk to within 1/4 in. of edges. Top each with 1/4 cup pork and 3 tablespoons filling. Using the husk to lift one long side, roll up filling. Enclose filling with husk; fold bottom end of husk over the top.
6. In a large steamer basket, position tamales upright with folded bottoms down. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until cornmeal peels away from husk, adding water to pan as needed. Warm reserved pan juices; serve with tamales. Remove husks before eating.

pork shoulder butt roast, water, onion, adobo sauce, chili sauce, guajillo chilies, lime juice, garlic, corn husks, maseca cornmeal, baking powder, salt, warm water, butter

Taken from www.tasteofhome.com/recipes/tamales/ (may not work)