MASA AND TAMALES

INGREDIENTS:

• 2 cp shortening
• 2 t salt
• 5 cp Masa Harina
• 4 1/3 cp cooled meat broth

DIRECTIONS Whip shortening with salt until very fluffy. Add Masa Harina (ground corn Masa flour) and cooled meat broth. Beat until light and fluffy, or when a small sample floats in cold water. TO FORM TAMALE: Take large husk, spread 2 T masa in center, top with 1 T of meat. Fold Bottom (widest) part up and sides in to overlap at the center. Then bring the pointed top down and tie with narrow strip of husk. TO COOK: stack tamales on a steamer or in colander. Add a few inches of water and steam for about 40 min- being sure not to run out of water in bottom. Uncooked tamales can be frozen.

MEAT FILLING

INGREDIENTS:

• 4 lb pork shoulder
• 6 cp water
• 8-10 T chile powder
• 1/8 t oregano
• 1/4 t cumin
• 2/3 cloves chopped garlic
• salt

DIRECTIONS Cook pork in water until tender. Save broth for dough and chile sauce Dissolve chile powder in 1 1/2 cp broth and pour into large skillet with 1/4 in chopped meat with oregano, cumin, garlic and salt. Cook until almost dry.