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Tamale supplies:

	oil
	cumin
	chili powder
	pepper
	garlic powder
	bag of corn shucks
	meats 6-10 lbs.
	4 lbs masa flour
	paprika
	the broths from the meats
	a big pot with the pasta/strainer basket
	this web site for references: http://www.sonofthesouth.net/tamales/Tamale_Recipe.htm

Slow cook some meat. I usually use a pork butt and/or a really cheap beef roast/brisket.  For a good size order I use both.  Size of meat use 6-10 lbs. total, each type or collectively. The meat can be cooked at any time to save time.  I cook ahead and then freeze till I'm ready to use.  the meat can be cooked when you want to make the tamales, but it has to cool quite a bit because the mixing of the spices is done with your hands, so cooking ahead and letting it thaw is safer for the hands.

When cooking the meat save everything, the broth/juice created by the meat cooking is used to make the masa for the tamales.

Once meat is cooked and all juices are removed to another bowl, use a food processor (or very sharp knife) to shred the meat finely.  move to a large bowl, make it big enough to mix everything well without spilling. 

Corn shucks need to be soaking before you start all your meat and masa preparation.  1 bag of corn shucks should be plenty for this recipe. fill clean sink or very, very large bowl/tub with room temperature water and soak for about 2 hours.  putting them in water makes them pliable to work with when you stuff them.  starting them soaking before you do your mixing should be long enough.

Now in a sauce pan, warm:

	1/2 c oil
	6 tbsp chili powder
	3 tbsp garlic powder
	3 tbsp cumin
	1 tbsp pepper (regular)
	2 tbsp salt, optional

warm on stove and mix well till smooth, don't get too hot because the next step involves your hands. we just want it warmed to blend and meld dry ingredients together.

Add to meat mixture, with hands.  mix and mix some more to ensure that the spices are evenly distributed through out so that there are not clumps of it anywhere.  we don't want one tamale to have all the flavor and others to have none. once thoroughly mixed, set aside.

Masa:

this is the breading part of the inside of the tamale.

in another large bowl start with 2 lbs of masa flour, about half the bag.

warm broth so to clear any coagulation of fat.  you will be using your hands again so do not make too hot.

in large bowl add:

	masa flour, half bag
	3 tbsp paprika
	3 tbsp chili powder
	1 tbsp cumin
	3 tbsp garlic powder
	3 tbsp salt, optional

mix all dry ingredients together till well blended.

then add 2 c oil, then slowly add broths about a cup at a time till the flour forms into a creamy peanut butter like thickness, so it can be spread with spoon or rubber spatula easily. make sure to mix well, we don't want chunky peanut butter.  if you run out of broth and still need moisture, you can add warm water as needed.  if you get it too moist then add more masa flour, that's why we get the big bag of masa flour so that we are sure not to run out.

once masa is smooth and creamy and meat is mixed well, pull out a few husks so they can drain the water off. lay the first shuck in your non dipping hand with the narrow end at your finger tips.

next spread a thin layer of masa on shuck, centered, leaving space at all edges, the masa will expand and rise when cooked, so don't over load. now spread a line of meat in the center of the masa, put plenty in, but not too much or it will be too fat to roll.

now take one side of the shuck and fold over stuffing and roll, when rolled, making sure that the stuffing is inside the roll and not oozing out on sides, fold up the pointed end and place in strainer basket on the side of the fold so that it will not unroll on you.  lay your pot basket it's side, prop up with towels so not roll away or around. lay rolled tamales in pot so they hold each other together and fill completely, if there is space place something in the space so that the tamales do not fall over.  I have used small metal muffin pans as spacer, use something that will not get hurt when cooked. 

once basket is filled, fill water in pot just below the basket, do not submerse tamales in water, keep out of the water.  boil/steam for two hours.  keep watch on water level, the water will evaporate when boiling, check about half way to 3/4 way through and add if needed.

once cooked, ready to serve when done, otherwise,

find a flat area to lay tamales out to cool and when cooled they can go in freezer bags to be frozen for later consumption.

a quart bag will hold a dozen nicely.  the longer they are frozen the better they are.  when ready to use, the best way reheat is to use a vegetable steamer,  but can be reheated any way that doesn't dry them out.

this recipe is lengthy and can get complicated, so this is were taking advantage of my contact information could be very beneficial.  I will be glad to help you with anything.