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

Method:

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

Recipe courtesy of Texmextogo