tamales

I roasted the pork yesterday, I like to do it the day before, so today all I had to do was shred it and I mix the pork with red chili sauce.

sauce:
           1 package of dried california chili pods
           1 package of dried anaheim chili's
           1 package of dried ancho chili's   
            remove seeds and pods from chili's add to a stock pot and cover with half water and half beef broth
            add 1 rough chopped onion and two large cloves of garlic and bring to boil then reduce heat and
            simmer for about an hour until chili's are soft next use an immersion blender or puree in small batches
            in blender or food processor. pass through a strainer and salt and pepper to taste.
masa:

• 6 cups masa harina and 5 cups warm water or chicken broth
• 2 cups lard or shortening
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 tablespoon chile powder
• 1 1/2 teaspoon salt     mix and let sit for about 10 mins.

 you will need one package of corn husks washed and dried. next assemble your tamales by spreading the masa inside the corn husk place meat inside and I top mine with black olives. to roll fold over in thirds tightly and fold back the bottom tip of the husk. to cook them you will need to steam them in a large pot. I scrunch up foil and set a wire wrack on top of the foil then pour water just before the top of the rack place tamales in pot standing up place extra husks on top and cover pan tightly let simmer for about an hour tamales are done when you can unwrap the tamale and it pulls away from the husk clean.