Tamales

1 package corn husks or husks of many ears of corn, soaked for at least an hour

6 pound pork chuck
5 pound whole chicken
1/2 cup corn oil
6 tablespoons chili powder
3 tablespoons garlic powder
3 tablespoons ground cumin
1 tablespoon black pepper
1 tablespoon salt
water

2 pounds masa (corn) flour
2 cups corn oil
3 tablespoons paprika
2 tablespoons salt
1 tablespoon cumin seeds
3 tablespoons chili powder
3 tablespoons garlic powder

1. Add pork roast to a large pot and cover with water. Cook over medium-low heat until meat can be easily torn apart with a fork, about 2-3 hours. In a separate pot, do the same with the chicken.
2. Reserve stock from pork and chicken. Refrigerate and scoop off excess fat.
3. Remove skin from chicken. Shred meat from chicken and pork and mix together in a bowl.
4. Heat corn oil in a large sauce pan over low heat and add chili powder, garlic powder, cumin, pepper and salt. Stir until dissolved.
5. Mix corn oil mixture into the meat and refrigerate.
6. Combine corn flour, paprika, salt, cumin seed, chili powder and garlic powder in a bowl. Mix well.
7. Combine pork and chicken stock together and bring to a gentle simmer.
8. Gradually incorporate corn oil into the flour mixture, then add the broth, a ladle at a time, until it becomes the texture of smooth peanut butter. You will not need all of the stock.
9. Place about 1/2 cup of the corn flour mixture into the center of a corn husk and top with a heaping tablespoon of the meat mixture.
10. Roll up the corn husk around the contents and tie ends with a string. Repeat with remaining filling and corn husks.
11. Steam tamales closely together until corn flour becomes stiff, about 1 hour.

Makes 40 servings