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1
Preheat oven to 325.
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2
Roast cumin seed in a small pan over low heat..stirring for a minute and a half.
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3
Crush cumin seed and add to a bowl and add the other top seven ingredients.
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4
Split ingredients in half and save one half for dough.
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5
Rub pork ribs with half of the half split portion and save other split half for cooking meat in pan later.
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6
Place ribs on a rack in a pan with at least an inch of gap under rack.pour 2 sodas or 2 beers in pan and cover tightly with foil.cook for three hours lowering the heat 50 degrees every hour starting at 325.
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7
Place corn husks in hot water to soften for 30 minutes covered.
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8
30 minutes before ribs are done mix chicken stock with masa,then lard with mixer and half of saved ingredients ...cover bowl so mixture doesnt get dry.
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9
When ribs are done...slide bones out and rid any smaller ones and shred with two forks
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10
Chop onion finely as well as garlic and cook for two minutes in oil over medium heat and add meat.cook for 8 to ten minutes stirring so as not to burn.
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11
Cut 30...8 inch lengths of string.
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12
A steamer pot is ideal...and only way i have cooked tamales.
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13
Place corn husk on paper towel to dry and place a thin coat of masa on husk add a little meat and roll snuggly trying to keep husk on outside of masa...fold up bottom and tie...leaving top open.
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14
Roll all tamales and place in pot (with water to steam holes) standing with open end up.
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15
Steam for one hour and ten minutes....your done.
