Tamales

• 1/2 lb. corn husks
• 2 1/2 lb. boneless pork or chicken
• 2 1/2 qt. water
• 4 dried chilies
• 1/2 tsp. dried oregano
• 1/4 tsp. ground cumin
• 1 Tbsp. whole cloves
• 1 c. lard or shortening
• 1 c. onions, chopped
• 2 cloves garlic, minced
• 1 tsp. salt
• 4 c. Masa Harina (fine ground corn meal)
• 3 c. broth
• 2 tsp. salt
• 1 Tbsp. whole peppercorns

1. Soak corn husks in hot water overnight.
2. Place pork or chicken in large pot with water.
3. Heat to boil.
4. Reduce heat to simmer 45 minutes or until tender.
5. Drain; reserve broth.
6. Shred meat and set aside.
7. Cover dry chilies with boiling water and soak 30 minutes.
8. Drain and place in blender with spices and 1 cup broth. Blend to smooth, adding more broth, if needed.
9. Cook onions and garlic in small amount of shortening.
10. Add meat and 1 teaspoon salt.
11. Mix until blended.
12. Stir into chili mixture and simmer 15 minutes.

corn husks, boneless pork, water, chilies, oregano, ground cumin, whole cloves, lard, onions, garlic, salt, ground corn, broth, salt, peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807281 (may not work)