Pork Tamales

• 2 cups Water
• 3 whole Dried New Mexico Cascabel Chilies
• 1- 1/4 pound Pork Loin
• 2 cups Beef Broth
• 2 cloves Garlic, Minced
• 1 whole Onion, Diced
• 4 ounces, weight Chopped Green Chilies With Juice
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Ground Chipotle
• 1 teaspoon Chili Powder
• 1/2 teaspoons Fennel Seeds
• 2 teaspoons Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 4 cups Masa Harina
• 2- 1/2 cups Broth (set Aside From Your Filling)
• 1 teaspoon Kosher Salt
• 2 teaspoons Baking Powder
• 1-13 cup Solid Shortening
• 24 whole Corn Husks

1. For the chili water: Remove the stem, and seeds from three dried chili peppers.
2. Boil chilies in 2 cups of water over medium heat for 20 minutes.
3. Pulse in a blender, and strain.
4. For the filling: 1.
5. Place the filling ingredients and strained chili water in a crock pot, and slow cook for 6 hours on high.
6. The meat will be ready when you can shred the pork with a fork.
7. 2.
8. Strain broth, and set juice aside for the dough.
9. Shred the meat, and mix with the remaining onion and green chilies.
10. For the dough: 3.
11. Soak corn husks in water for at least two hours.
12. (You can also boil them for about 10 minutes to soften them up.)
13. 4.
14. Combine masa harina with 2 1/2 cups of reserved broth, kosher salt, baking powder, and shortening with a mixer.
15. 5.
16. Place palm-sized balls of dough in the middle of a corn husk.
17. Spread over 2/3 inch of the middle of a corn husk.
18. 6.
19. Place 2 tablespoons of filling down the center of spread dough.
20. Roll corn husk one turn, fold in sides, and finish rolling.
21. 7.
22. Place tamales in a steamer and steam for 1 1/2-2 hours.
23. Check water every 30 minutes.
24. 8.
25. Serve with your favorite sauce.

water, chilies, beef broth, garlic, onion, green chilies, cayenne pepper, ground chipotle, chili powder, fennel seeds, cumin, oregano, salt, harina, kosher salt, baking powder, solid shortening, corn husks

Taken from tastykitchen.com/recipes/main-courses/pork-tamales/ (may not work)