Corn shucks
2 tbsp. shortening
4 lbs. pork butt
4 tbsp. chili powder
3/4 lb. lard or Crisco (white)
2 tbsp. salt
1 1/2 c. white corn meal (heaping)
2 c. flour (heaping)
1 can tomato paste, small can
1 tooth garlic, minced
4 slices toasted bread
4 tbsp. red pepper
1 tbsp. baking powder (heaping)
2 c. water

MEAT FILLING: Cook pork butt in 2 quarts water until tender. Drain and save broth. Grind meat in meat grinder or food processor. In large pan mix 2 tablespoons shortening, chili powder and tomato paste. Add broth and garlic and bread crumbled into crumbs. Cook 1 hour. Then add meat and cook 1/2 hour. Remove from heat and add red pepper.

DOUGH: Take 1 cup of water and add 3/4 pound lard or Crisco. Mix until smooth. Add flour, cornmeal, salt, baking powder and other cup of water. Mix until of spreading consistency.

CORN SHUCKS: Clean and soak shucks in warm water. Take shucks in hand. Spread dough on the smooth side of shuck, from top to halfway down, put about 1 heaping tablespoon of mixture on shuck in center. Fold sides in over meat, bring bottom up. Take tamale and place in large pan, standing upright. Put pan on its side and when pan is full of tamales fill pan about 1/3 full of water. Cover and bring to boil. Then simmer for 1/2 hour. When tamales are done, remove from pan and place on cookie sheet and put into 375 degree oven for 15 to 20 minutes. They will look dry. You can refrigerate or freeze.