1¼ lbs. pork loin roast
1 onion, havled
1 clove garlic

  • Add all ingredients to Duch oven and cover with water.
  • Bring to boil, then reduce heat and simmer until meat is cooked through, about 2 hours.
  • Alternative: use Cuban Roast Pork or Crockpot Carnitas
  • Shred the meat and mix with 1 cup of sauce (below).

4 dried California chiles
2 cups water
1½ tsp. salt

  • Remove stems and seeds of chiles, then place in saucepan with water.
  • Simmer uncovered for 20 minutes, then remove from heat and let cool.
  • Remove chiles to food processor and blend until smooth.
  • Add liquid and blend until combined.
  • Add salt and set aside.

1 package corn husks
2/3 cup lard
10 oz. beef broth
2 cups masa harina
1 tsp. baking powder
½ tsp. salt
1 cup sour cream

  • Soak corn husks in warm water while making the dough.
  • Beat lard with 1 Tbsp. broth until fluffy.
  • Stir in dry ingredients, adding more broth as necessary to make a spongy dough.
  • Spread dough over corn husks to ¼ to ½ inch thickness, and place 1 Tbsp. of filling in the center of each one.
  • Fold the husks in to form a tube, and steam for 1 hour.
  • Remove tamales from husks and drizzle with remaining sauce (sour cream can be mixed in to make a creamy sauce, or served on the side).

Source: http://allrecipes.com/recipe/34512/real-homemade-tamales