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["Soak cornhusks in hot water for several hours until soft.", "Trim as much fat as you can off raw pork roast.", "Cut pork into medium size chunks.", "Add to the water chopped garlic, season with salt, pepper and garlic salt.", "Boil meat until done for about 30 to 45 minutes.", "Drain meat and save the broth for sauce.", "Allow meat to cool.", "Shred meat.", "Add more spices to taste.", "Add 1 can of chili sauce.", "In a large sauce pan make a paste with oil and flour - Not too thick.", "Add meat broth and water to fill about 1/2 the pot.", "In a separate bowl mix water with about 1/3 box of cornstarch to make a batter consistency.", "Add cornstarch mixture to pot of water.", "Mix 1 to 2 bags of California Chili Powder to water - Add to taste.", "Bring to a boil.", "Lower flame to simmering for sauce to absorb the seasonings.", "Taste sauce and add seasonings if needed.", "Simmer until sauce begins to thicken.", "Add meat mixture to sauce.", "Stir over medium heat until sauce thickens to your liking.", "Use a spoon and spread a thin layer of prepared masa inside of the corn husks.", "Leave approximately 1/2"" from top of cornhusk without masa to allow for expansion when cooking.", "Leave approx.", "2"" from botton of cornhusk so that you may fold the bottom.", "Spoon meat mixture inside of masa cornhusk.", "Roll closed folding the bottom up so meat will not fall out.", "Store with open side up so meat will not fall out.", "You may freeze to cook at a later time.", "Steam frozen tamales for at least 2 to 3 hours our until soft.", "Steam unfrozen tamales for about 1 hour until masa thickens and no longer raw."]
