2 cups pork stock (reserved from the slow cooked pork roast)
10 oz New Mexican chile pods
Garlic powder and salt, to taste
DIRECTIONS
Corn husks
Place corn husks in a large (deep) bowl. Pour in hot water and let soak until husks are softened and pliable, about 30 to 60 minutes. Separate husks, check if there is any grit or brown silk, remove by rinsing them under water.
Filling
Add meat and chicken stock in a large crock pot. Cover and cook overnight.
Soften chile pods in boiling water, cover for about 4 minutes. Once softened, place pods in a blender with the remaining pork liquid and set it to purée. Add garlic powder and salt. (It’s important to taste the chile mixture / caribe.) Add chile sauce to the meat mixture and marinate overnight.
Dough
Whisk together masa, baking powder and salt until well combined. Add lard and work into the dough. Add the warm pork liquid into the dough intermittently. Mix till well-blended and smooth, like a very soft cookie dough. Add more water if needed for correct consistency.
Assembly
Requiring about 2 tablespoons of filling and dough per 1 large corn husk; hold a corn husk flat, smooth side up. Using a large spoon, spread a thin layer of dough across the husk, leaving about ½" space to the edges. Top with meat filling.
Fold one half over the other, enclosing the filling within the dough. Fold up the bottom third of the corn husk, to form a package. Repeat until all dough and filling are used.
Steaming
Place tamales in a steamer, standing them on the folded ends, leaving adequate space among them for steam to rise.
Steam for about 1½ hours, until masa is firm and no longer sticks to husks. Tamales should be eaten warm.
Recipe by Flavor and Friends at http://flavorandfriends.com/auntie-grannies-tamales/