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1
For the chili water: Remove the stem, and seeds from three dried chili peppers.
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2
Boil chilies in 2 cups of water over medium heat for 20 minutes.
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3
Pulse in a blender, and strain.
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4
For the filling: 1.
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5
Place the filling ingredients and strained chili water in a crock pot, and slow cook for 6 hours on high.
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6
The meat will be ready when you can shred the pork with a fork.
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7
2.
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8
Strain broth, and set juice aside for the dough.
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9
Shred the meat, and mix with the remaining onion and green chilies.
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10
For the dough: 3.
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11
Soak corn husks in water for at least two hours.
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12
(You can also boil them for about 10 minutes to soften them up.)
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13
4.
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14
Combine masa harina with 2 1/2 cups of reserved broth, kosher salt, baking powder, and shortening with a mixer.
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15
5.
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16
Place palm-sized balls of dough in the middle of a corn husk.
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17
Spread over 2/3 inch of the middle of a corn husk.
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18
6.
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19
Place 2 tablespoons of filling down the center of spread dough.
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20
Roll corn husk one turn, fold in sides, and finish rolling.
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21
7.
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22
Place tamales in a steamer and steam for 1 1/2-2 hours.
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23
Check water every 30 minutes.
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24
8.
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25
Serve with your favorite sauce.
