Tamales - walt

1. Boil meat in water until tender.
2. Remove the meat from broth, saving broth for dough and chile.
3. Chopi meat into ¼ in. pieces and place in pan. Dissolve chile powder in 1 ½ cups of the broth, and add to meat, add garlic, spices and salt, cook until d cream lard in a mixing bowl.
4. Add masa flour and mix. Add enough of the broth to make the dough speadable with a table knife.
5. Rinse the husks and soak in wateruntil pliable.
6. Spread the center portion of the husk with 2 tbs. Of masa.
7. Top with chile meat mix. Vary both amounts to your liking.
8. Foldi the sides of husks toward the center, the bottom up and the top down.
9. Tie each husk with a narrow corn husk strip.
10. Pour 2 in. of water into a large kettle and arrange the tamales on a rack above the water level.