Mexican Pork Tamales

INGREDIENTS

• For The masa (dough)
• 6 Cups of Corn Masa flour (mexican is best)
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• 1 Tablespoon Chilli Powder
• 1 Tablespoon Paprika
• 1 pack Lard (or one cup Corn Oil) Lard is best
• 2 Tablespoons baking powder
• 6 cups of broth (see later stage of cooking)
• For filling
• 1.5 kilos shoulder pork (cut of skin and use for crackling)
• 1 tablespoon Cumin
• 1 tablespoon Garlic Powder
• 1 tablespoon recado paste
• water to cover meat at least 20 cups
• For Mole
• 10 dried chipotle chillies (soaked till soft then diced) or 3 fresh Habanero's
• 3 medium onions
• 1 tablespoons cumin
• 1 tablespoon dried Oregano (Mexican if you can get it)
• tin chopped tomatoes
• To Finish.
• about 50 dried corn husks.
• You will need a 20cm steamer this will hold approx 25 Tamales
• all hard to find ingredients can be found at www.tamalesonline.co.uk