Tamales

Shucks
Wash, remove corn silk, and trim ragged ends on 15 dozen corn shucks. Soak in water at least 20 minutes, or until flexible. Remove from water.

Meat filling
4 pounds boneless pork
1 teaspoon powdered cumin
6 ounces chili powder
1/2 teaspoon garlic powder, or to taste salt and pepper to taste
Simmer pork until tender, drain (save the broth) and cool. Chop or coarse grind, combine with spices, and stir filling over low heat until blended and warm.

Masa
5 pounds masa harina
1/4 pound pure lard, melted
1 ounce chili powder
salt, to taste
pork broth
Mix ingredients, using just enough broth to make soft dough that does not stick to the fingers.

Assembly
Place a heaping tablespoon of masa on the smooth side of the corn shuck, spread in a rectangle to top and side edges of the shuck. Spoon on a heaping tablespoon of meat filling. Fold one side to the center, then fold other side over to enclose filling. Fold up bottom end. Stand tamales, open end up, on a rack in a large pan. Pour in about 2 inches of water, cover tamales with foil and then with lid. Simmer about 45 minutes. If additional water is needed, pour in carefully at edge of pan.

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