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1
In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
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2
Simmer covered, about 2 1/2 hours or until meat is very tender.
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3
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
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4
Shred the meat using 2 forks, discarding fat.
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5
Strain the broth and reserve 6 cups.
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6
In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
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7
To make masa beat shortening on medium speed in a large bowl for 1 minute.
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8
In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
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9
Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
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10
In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
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11
To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
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12
Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
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13
Fold in sides of husk and fold up the bottom.
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14
Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
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15
Lean the tamales in the basket, open side up.
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16
Add water to Dutch oven just below the basket.
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17
Bring water to boil and reduce heat.
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18
Cover and steam 40 minutes, adding water when necessary.
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19
To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
