2, 12 oz bags "Mexico Brand" Chili California
2, 3 oz bags "Mexico Brand" Chili Pasilla (Chili Pods)
10 lbs. pre-made masa
2, 7 lb. pork roast, bone in
6 cubes garlic
4 tsp oregano
2 cans pitted black olives
2 bouillon cubes
2 pinches salt (or to taste)
2 pinches pepper (or to taste
3 bags tamale husks (wash thoroughly befor filling)
Boil the meat aprx 5 hours until the meat falls off the bone, season with salt, onion powder and pepper to taste. Retain juice from the meat in a large jar and set aside or store until the next day. While your meat is cooking is a good time to wash the husks and remove the seeds from the chilis.
Remove the seeds from the chili pod and the California Chilies (discard the seeds). In the broth from the meat, boil the chilies, aprx 1 hour or until soft. In a blender, mix half the boiled chilies, salt, 3 cloves of garlic and 1 bouillon cube, a pinch of cumin, 2 tsp whole oregano. Repeat this process with the remaining chili.
Pour the chili sauce in the meat prepared earlier, simmer over medium heat until blended well
Spread a thin layer of masa on 3/4 of the husk(do not spread to the end of the narrow edge of the husk) put large scoop of meat in the center of your husk, add 1 olive (optional). Fold over similar to a burrito and wrap the filled husk with a sandwich wrapper