Authentic Pork Tamales

Prepare the Masa

1. Beat 1 lb. lard with a mixer or by hand until light.
2. Add salt and fresh corn masa.
3. Add in the chili mixture little by little until a dark pinkish color, and to taste.
4. Beat with a heavy-duty mixer or knead like bread with a little pork broth until the dough is light.
5. The dough is ready when a small amount floats when dropped in a glass of water.

Prepare the Pork Filling

1. Heat some lard in a heavy saucepan.
2. Add a cup (or more, to your taste) of the blended ancho chili mixture to lard and simmer until sauce slightly thickens.
3. Add some salt to taste.
4. Now add shredded meat and both and cook for about 20 minutes.
5. You may want to add more of the blended chili mixture to your liking.

Fill the Corn Husks

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