Tamale-making with my sister Norma

My sister (in Florida) made tamales on Sunday while we played Word with Friends and watched the NFL Playoff Games!

Dried New Mexico chilis and corn husks soaking.

Blending chilis, chili water, garlic, cumin and salt. Olive oil and flour rue.

Stir in chili pepper blend and cook till thickened. Slow cooked pork refrigerated and skimmed of fat. Strained broth .

Pork before shredding. Shredded pork and strained broth. Adding meat to sauce.

Simmering sauce and meat. Corn husks drained, rinsed and stacked smooth side up(stuffing side) and some husks torn in strips to tie bottom.

Covered with damp towel to keep moist. Pot of water with steamer insert readied. Steamer insert.

Beating vegetable shortening; measuring out masa harina, salt and baking powder; Warm reserved broth from cooking pork; alternate broth and harina mixture until all harina is used up.

Add broth as needed for consistancy of thick frosting. Lay corn husk down with smooth side up and place about 2 T of masa and 1 T of meat sauce mixture in center

Fold sides and fold bottom up and tie with strip of corn husk. Place completed tamales in steamer. When steamer is full, cover and steam for 40 minutes. Tamales once cooked can be eaten, refrigerated or frozen. Keep making more tamales until filling is used up while your waiting for the first batch to cook.

Let's eat!