MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Tamales
  Categories: Pork, Tex-mex
       Yield: 1 servings
  
       4 lb Pork shoulder
       6 c  Water
       8 tb Chile powder
     1/8 ts Oregano
     1/4 ts Cumin
       2    Garlic
            Salt
       5 lb Masa harina
       1 lb Lard
            Pork broth
       1 pk Corn husk
  
   Boil meat in water  until tender.  Remove the meat from broth, saving
   broth for dough and chile.  Chop meat into 1/4 in. pieces and place
   in pan. Dissolve chile powder in 1 1/2 cups of the broth, and add to
   meat, add garlic, spices and salt, cook until d
   Cream lard in a mixing bowl.  Add masa flour and mix.  Add enough of
   the broth to make the dough speadable with a table knife.
   Rinse the husks and soak in wateruntil pliable.
   Spread the center portion of the husk with 2 tbs. of masa.  Top with
   chile meat mix.  Vary both amounts to your liking.  Fold the sides of
   husks toward the center, the bottom up and the top down.  Tie each
   husk with a narrow corn husk strip.
   Pour 2 in. of water into a large kettle and arrange the tamales on a
   rack above the water level.  Steam the tamales for about 40 min.
   Walt
  
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