Pork Tamales

Name: Pork Tamales
Ingredients: PORK BUTT; 2 ½ lbs. Boneless pork butt; 1 Tbsp. Garlic powder; 1 Tsp. Salt; 1 Tsp. Black pepper; MASA; 10 lbs. Masa (cornmeal flour); 4 cups Pork lard; ¼ cup Water; 3 Tbsp. Baking powder; 2 oz. Chile Ancho to color masa; TAMALE ASSEMBLY; 6 dozen dried corn husks; CHILE SAUCE; ½ lb. Chile Ancho; 1 Tsp. Garlic powder; ½ Tsp. Ground cumin; 2 cups Water (stock saved from boiling the Chile Ancho); 2 Tbsp. Pork lard; 2 Tbsp. Salt

Pork Tamales was pinched from <a href="http://www.pbs.org/food/recipes/pork-tamales/" target="_blank">www.pbs.org.</a>

"This recipe for pork tamales comes from San Antonio's landmark Mi Tierra restaurant, now run by the third generation of the Cortez family. Watch Lidia Bastianich make tamales and celebrate a San Antonio Christmas, in Lidia Celebrates America: Holiday Tables and Traditions...."

INGREDIENTS

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PORK BUTT

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2 ½ lbs. Boneless pork butt

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1 Tbsp. Garlic powder

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1 Tsp. Salt

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1 Tsp. Black pepper

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MASA

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10 lbs. Masa (cornmeal flour)

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4 cups Pork lard

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¼ cup Water

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3 Tbsp. Baking powder

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2 oz. Chile Ancho to color masa

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TAMALE ASSEMBLY

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6 dozen dried corn husks

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CHILE SAUCE

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½ lb. Chile Ancho

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1 Tsp. Garlic powder

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½ Tsp. Ground cumin

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2 cups Water (stock saved from boiling the Chile Ancho)

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2 Tbsp. Pork lard

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2 Tbsp. Salt

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