Tamales

Directions

1. 1
   Cover meat with cold water; bring to a boil, reduce heat and simmer until done, about 1 hour and 20 minutes.
2. 2
   While meat is cooking, remove stems and seeds from chili pods (if you want it spicy, leave some seeds in); roast lightly in 1/4 cup oil, place in blender.
3. 3
   Add water, salt and cumin; blend until smooth.
4. 4
   Shred meat and brown in 1/2 cup oil; add chili mixture and cook for 7 minutes.
5. 5
   Soak corn husks for about 15 minutes; spread masa evenly over the larger husks.
6. 6
   Fill with about a tablespoon of however much it will hold.
7. 7
   Tear 1/2 inch strips of wet husks and use to tie up rolled tamales.
8. 8
   Steam for 45 minutes.
9. 9
   Makes 2 to 3 dozen.