Pork Tamales

• 1 tsp cumin seed
• 1/4 cup chili powder
• 2 tbsp salt
• 1 tbsp paprika
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp pepper
• 5 clove garlic
• 1 medium onion
• 4 cup masa dough
• 2 cup lard
• 30 bunch corn husks
• 1 packages string
• 1 1/2 lb pork ribs
• 1 tbsp oil
• 26 oz swanson chicken stock

1. Preheat oven to 325.
2. Roast cumin seed in a small pan over low heat..stirring for a minute and a half.
3. Crush cumin seed and add to a bowl and add the other top seven ingredients.
4. Split ingredients in half and save one half for dough.
5. Rub pork ribs with half of the half split portion and save other split half for cooking meat in pan later.
6. Place ribs on a rack in a pan with at least an inch of gap under rack.pour 2 sodas or 2 beers in pan and cover tightly with foil.cook for three hours lowering the heat 50 degrees every hour starting at 325.
7. Place corn husks in hot water to soften for 30 minutes covered.
8. 30 minutes before ribs are done mix chicken stock with masa,then lard with mixer and half of saved ingredients ...cover bowl so mixture doesnt get dry.
9. When ribs are done...slide bones out and rid any smaller ones and shred with two forks
10. Chop onion finely as well as garlic and cook for two minutes in oil over medium heat and add meat.cook for 8 to ten minutes stirring so as not to burn.
11. Cut 30...8 inch lengths of string.
12. A steamer pot is ideal...and only way i have cooked tamales.
13. Place corn husk on paper towel to dry and place a thin coat of masa on husk add a little meat and roll snuggly trying to keep husk on outside of masa...fold up bottom and tie...leaving top open.
14. Roll all tamales and place in pot (with water to steam holes) standing with open end up.
15. Steam for one hour and ten minutes....your done.

cumin, chili powder, salt, paprika, paprika, garlic, onion, pepper, clove garlic, onion, masa dough, lard, corn husks, string, pork ribs, oil, chicken

Taken from cookpad.com/us/recipes/333626-pork-tamales (may not work)