Ingredients

• 4 dozen - corn husks
• 1 lb - pork lard
• 2 tsp - salt
• 2 tbsp - chilli powder
• 3 lbs - corn dough
• 5 tbsp - water
• For mixture: 2 lbs - ground pork
• 2 - onions, minced
• 2 cloves - garlic, crushed
• Chilli powder to taste
• 1 tsp - mashed cumin
• 6 tbsp - raisins, finely chopped
• 1 cup - water
• 1 tbsp - lard

How to Make Tamale

• For the filling, fry the meat, add onion, garlic, chilli powder, cumin seeds and raisins.
• Add 1 cup water and simmer until the meat is done.
• Soak corn husks in water one day before using.
• Work lard, chilli powder, salt into corn dough.
• Add water and knead with hands until smooth.
• Using the back of a spoon, spread mixture thinly and evenly on the inside of a husk, covering about half.
• Place 1 tbsp of mixture on corn dough covered portion of husk, spreading thinly.
• Lap one side of husk over the other folding under the portion of the husk which does not contain the corn dough.
• Steam them in a large cooker.
• Add 1 tbsp lard and 2 tbsp of chilli powder to one quart of water and pour over tamales.
• Cover with additional husks and steam for 4-5 hours.
• When corn dough is done, it will pull away from the husks when unfolded.