1 Pkg. Dried cornhusks
1 pound dried California Chilies, or use a mixture of California and Pasilla
1 tablespoon cumin seeds
6 garlic cloves, smashed
Ĺ teaspoon freshly ground pepper
1 Ĺ teaspoon salt
8 Cups Masa Harine
2 tablespoons baking powder
1 pound melted lard
4-6 cups chicken broth, mixed with pork juices
6-7 pounds of pork shoulder
salt and pepper
2 tablespoons lard, or shortening
Corn Husk Prep: Place the corn husks in a large container and cover with hot water; let sit several hours. Drain the water from the husks and separate them. Cover with water and let soak until time to make the tamales, at least 4 hours.
Chili Sauce: take the stems off of the chili peppers and empty out the seeds; discard the stems and seeds. Place the chilies in a large dutch oven; cover with hot water. Cover and bring to a boil; boil for an hour or so, until the chilies are soft. Strain the chilies,
reserving the liquid, and place them in a bowl of a food processor with the cumin, garlic, salt and pepper. Process until smooth, adding chile liquid if necessary.
Transfer the chile puree to a good mill or wire strainer to remove any seeds and skin. Check the sauce for seasoning, and add more of the chile liquid to thin, if necessary. Set aside. This step can be done up to one week ahead.
Masa Preparation: spread the masa on a large baking sheet and place in a 350 degree oven for 30-40 minutes, stirring every 15 minutes, until browned, cool.
This may be done up to 30 days ahead.
In a large mixing bowl mix the cooled masa with the baking powder, melted lard, the pork juices, and enough broth to make a moist dough. Stir in Ĺ cup
(more or less as you like) to color the dough.
Pork Shoulder: place the pork shoulder in a slow cooker, rub with salt and pepper and cover, set to low heat and cook 6-8 hours. Turn the slow cooker off, let the meat cool until you can touch it, then remove from the pot. Strain the juices into a bowl and place them in the freezer. Shred the meat, discarding any bones, fate, or other things that donít look appetizing. You should have about 8 cups shredded meat. Melt the lard or shortening in a large, deep frying pan and add the pork. Stir fry the pork over medium heat, then add enough of the chile sauce to moisten. Taste for seasoning, adding salt and pepper if necessary.
Assembly: When all the components are prepared, set them out and prepare the tamales.
For each tamale: place a corn husk on the work surface so the narrow end is facing you and the end that fans out is away from you. Place about ľ cup of the masa in
the center of the drained corn husk, donít dry them off. Spread the masa dough into a rectangle 3-4 inches wide and about Ĺ inch from the sides. Spoon 2-3 tablespoons of the pork mixture down the center of the masa. Fold one side of the cornhusk over to cover
the filling, then fold the other side over. Fold the ends up to meet and place, ends down, in the bottom of a steamer or rice cooker lined with a damp towel. Continue layering tamales. Steam for about one hour, or until the masa comes away from the corn husks
cleanly. Store in plastic bags in the freezer.