1 1/2 lb. pork roast, cooked & chopped
1 tbsp. chili powder, or more to taste
1 hot pepper, chopped very fine
1 clove garlic, chopped fine
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
DOUGH:
1 c. shortening
2 c. masa corn meal
1 tsp. salt
1 tsp. chili powder
2 c. broth (from pork roast)
Corn husk
Cook pork roast in water until done. Save broth and set aside. Chop roast very fine. Add chili powder, pepper, garlic, oregano, salt and pepper to chopped pork roast. Set aside.
Soak corn husks in water until soft and pliable. Leave in water and set aside.
Mix together shortening, corn meal, salt and chili powder. Add broth and stir together. Shake water off of corn husk and put on table. Carefully pat dough mixture onto corn husk. (4 x 4 inch is a good size.) Spoon heated meat mixture on top of dough. Only use enough meat mixture for 1 1/2 x 4 inch area. Roll up corn husk, folding one end over. Stand tamales up on folded ends, side by side, close together in large pan. Put 2 cups of water in bottom of pan. Cook covered over low heat 1-1 1/2 hours on top of stove. When done, the tamale will peel off very easily from the corn husk. May be frozen for a month. Yield 2 1/2 dozen tamales.
