5 lbs. pork shoulder roast
2 tsp. salt
1 tsp. black pepper
3/4 lb. red chili peppers
2 tbsp. comino
8 cloves garlic
Masa mixture
5 lbs. Masa
2 1/2 lbs. lard
1 tsp. salt
3 pkgs. corn shucks

Tamales: Cut meat into bite size pieces. Simmer in covered container with water, salt, and black pepper until tender (cook). Remove seeds from chilies and soak in cold water for 20 minutes. Drain. Put in the blender with meat stock, garlic, and comino; blend. Pull meat into shreds and add spices to meat.

Masa: Mix and work the masa, lard, and salt, adding enough meat stock to give the masa mixture a good spreading consistency. Have corn shucks soaking in hot water. Take and spread Masa mixture on 1/2 of corn shuck. Place some meat in center of Masa and roll into tamale. Add 1 cup of water to steamer, cook about 30 to 90 minutes until the shuck loosens from the tamale easily. Makes 6 to 7 dozen tamales.