Nicely cooked within a corn husk, these pork and corn-flour tamales are superb.
1/2 lb. large corn husks 5 lbs. pork 2 (10 oz.) cans Enchilada Sauce 1/3 C. chili powder 6 C. Masa Harina
Cook meat in water until tender. Salt to taste. Prepare the Masa Dough as directed on package for tamales. Mix Enchilada sauce and chili powder with the meat and simmer 5 minutes. You may want to add more chili powder. Rinse and soak the corn husks till pliable. Drain thoroughly. Spread about 2 T. dough on lower half of husk. Put 2 or 3 T. meat mixture on dough. Fold one side over, then fold the second side over a little past the middle. It should hold together because of the dough. Fold the end up. Place folded end down in steamer, making sure it doesn't tip. Put husks on top of filled steamer. Cover and steam about 45 minutes or till dough peels away from corn husk. Don't let steamer boil dry! Makes about 35 tamales. May be frozen.