Pork Tamales

• Soak corn husks in hot water until pliable.
  2 pkgs. BUENO® Corn Husks
• Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer until tender.
  3½ lbs. boneless pork
• While meat is cooking, place chile pods in another pot. Cover with water. Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water in which pods boiled) and seasoning ingredients in blender. Blend until smooth.
  28 BUENO® Chile Pods, 5 cups water, 2 tsp. salt or to taste, 4 cloves garlic, 1 tsp. BUENO® Oregano
• Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently.

Masa:

• In a large bowl, beat lard/shortening until fluffy. Combine with masa. Mix well.
  5 lbs. BUENO® Masa, 3 cups lard or shortening
• Mix in dry ingredients.
  3 tsp. baking powder, 5 tsp. salt
• Slowly knead in meat stock until light and creamy.
  3 cups meat stock

Assembly:

• Spread a 1/8 to 1/4 inch layer of masa over prepared corn husks.
• Spread approximately 1/4 cup meat mixture over masa.
• Fold longest side of corn husk toward center. Fold remaining sides and secure with corn husk strip.
• Fill a large pot approximately 1/3 full of water. Place a colander in pot and place tamales on top. Make sure water does not touch tamales. Cover. Bring water to a boil. Lower heat and steam tamales over low heat for 1 to 1.5 hours, adding water if needed.