Ingredients:
Makes approximately 5 dozen tamales
Fresh corn masa, 5 lbs.
1 lb. corn husks
1 ½ teaspoon baking powder
1 ½ teaspoon salt
1 lb. lard
5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed
8 oz. whole chili anchos
5 lb. pork shoulder
3-4 cloves of garlic
½ teaspoon ground black pepper
2 teaspoons of ground cumin
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