Tamales

Ingredients

• 1 to 2 bags dried corn husks, soak overnight in water to soften, drain on paper towels until dry and ready to use
• 2 1/2 lb. boneless pork butt or shoulder
• 2 1/2 lb. beef roast (any kind)
• 2 bags dried chilies (California chili pods)
• 2 Tbsp. dried Mexican oregano
• 2 Tbsp. ground comino (cumin)
• 1/4 c. Crisco (or lard)
• 2 c. chopped onions
• 4 large cloves garlic, minced
• 1 Tbsp. salt or to taste
• 1 c. Crisco or lard
• 6 c. Quaker Masa Harina de Maiz
• 2 tsp. salt
• 4 c. broth from meat
• 1/2 c. Crisco, melted