Ingredients:
 
 
1/2 lb tamale corn husks
 
 
1 small pork roast or tenderloin (2-3 lb.)
1 Tbsp salt
1 tsp garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 tsp cumin
 
 
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1 1/2 teaspoons paprika
1/2 tsp garlic powder
1/8 tsp red chili powder
 
Directions:


To prepare the husks, place them in a large bowl of hot water and weigh down the husks with another bowl. Soak them for at least 30 minutes or until they are pliable. Drain the husks and remove any silks, wash thoroughly. Cover the husks with warm water and let them soak for at least 2 hours. Keep the husks damp until they are used.
 

Cut the pork roast into very small pieces and place them into a large pot with 2 cups water. Add the remaining filling ingredients and cook for 1-1/2 hours on medium heat then reduce the heat to low and cook another 1-1/2 hours. When the meat is tender, drain the juices into another pan and save them for the dough.
 
Let the meat stand for 10 minutes and cut the pork in half crosswise. Shred the pork with 2 forks once it has cooled.
 

Place the masa flour into a large bowl. Soften the lard and work it, along with 3/4 of a cup of meat juice into the masa flour. Add the baking powder and spices.

Combine the mixture until it is soft enough to spread. If dough is too stiff, add more of the meat juices.
 
 
Lay each husk flat on the working surface with the tip away from you and the smooth side up.
 
Place 2-1/2 tablespoonfuls of dough on each husk and the spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size.
 
Spoon 2 tablespoonfuls of the meat mixture onto the center of the dough in a line lengthwise.

To enclose the tamale, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale.

Fold the bottom tip of the husk down and around tamale. Tie 1 husk strip around the tapered end of the husk to secure it and trim all but about 1/2 inch of the excess husk from broad end if needed.
 
Repeat the procedure with remaining husks, dough, and pork mixture.

Invert an aluminum pie plate in the bottom of a large pot/steamer and place some of the husks on top of the pie plate.
 
Arrange the tamales in the pot by building a pyramid, placing them one by one, starting in the middle and working out.
 
Fill the pot about half full with tamales.
 
Pour enough water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales.
 
Cover the pot and steam the tamales for about 3 hours on very low heat.

The tamales should be unwraped from the corn husks when eaten.
 
Serve warm.