Tamales nortenos [northern tamales]

1. Recipe by: the cuisines of mexico by diana kennedy isbn 0-06-012344-3 this recipe is from northern mexico and i think it is closer to the tamales enjoy! garry the smallest tamales of all are the nortenos from coahuila and chihuahua.
2. They are as thick as a very fat finger and about 2 ½ inches long.
3. The nor cut the meat into 1-inch squares--it should have a little fat on it--and pu barely cover the meat with water and bring to a boil.
4. Lower the flame and s set the meat aside to cool off in the broth.
5. Straini the meat, reserving the heat the griddle and toast the chiles well, turning them from time to time when the chiles have cooled off they should be crisp.
6. Crumble them into the melt the lard, add the chili powder, and cook it for a few seconds, stirrin add the pork broth and let the mixture cook for about 5 minutes over a medi make the basic dough but do not add any baking powder.
7. Mixi the chili sauce using the smallest husks or the large ones cut in half, spread a scant tabl stack the tamales in the steamer and cook for about 2 hours.