Tamales

• 1 1/2 pounds corn husks

• 4 1/2 cups masa harina 

• 1 cup shortening

• 14 oz can of beef broth

• 1  Table spoon salt

• 1 1/2 Table spoon Paprika

• 1 teaspoon Cumin

• 1 1/2 Table spoon Chili Powder

• 1 1/2 Table spoon Garlic Powder

Place 5 pounds of pork in crock pot, with a cup of water,3 cloves garlic, peppercorns, bay leaves and salt, cook on low overnight. In the morning, drain and save broth; Also remove as much as fat as possible.  Broth needs to be stored in refrigerator so as  to skim fat, broth will be used later in place of beef broth. 

Soak corn husks in warm water at least 2 hours. 

Place shortening in a large bowl and beat until fluffy. Dry mix masa harina, salt, paprika, Cunin, Chili Powder and Garlic powder. Slowly add dry mix to mixing bowl, as it becomes too stiff add the  broth.   Mixture should be the consistency of peanut butter for good spread ability.  

Remove 5 corn husks  from water and lay on towel to dry. Spread about masa mixture over bottom 2/3s of each husk (about a 4 inches square). Top with a generous tablespoon of meat mixture along bottom edge and rollup.

Place in steamer on low for 2 hours.  Will make approx 60 tamales