4 green tomatoes (fresadilla)
6 calavazas (squash)
4 lb. pork, chicken or beef
6 jalapenos or 3 bell pepper
1 onion
Garlic powder
Salt to taste
Pepper
5 lb. masa
1 lb. pure lard
12 doz. corn shooks

Boil meat in water to cover. Add salt and pepper until tender. Cut jalapenos in slices, chop onion, cut calavazas in slices. Prepare masa with liquid from meat and add to lard.

1 cup liquid from meat, garlic and green tomatoes. Cook 5 minutes with shredded meat. After this is done mix with remaining raw ingredients. Spread shooks and spread with meat mixture and roll.

Place tamales in a deep pot with a rack if possible. Put 1 1/2 or 2 cups of water. Cover and steam approximately 30 minutes. When done they slide out of shook easy.