New Mexico Pork Tamales

Instructions

Stir the pork, chicken, chili con carne, oil, the smaller measures of chili powder, garlic powder and cumin, the ¼ teaspoon of salt and the pepper together in a bowl. Cover and refrigerate until you are ready to fill the tamales.

Soak the corn husks in warm water for at least two hours. Set a dinner plate on top if they float, so they stay under the water and turn pliable.

Mix the masa flour with the paprika, the larger measures of chili powder and garlic powder, the tablespoon of cumin and the 2 tablespoons of salt. Stir well so the spices are evenly spread, then cut in the shortening with a pastry cutter until the mixture looks like tiny peas.

Add the warm chicken stock one cup at a time, mixing well with an electric mixer after each addition. The dough should be about as thick as peanut butter.

Keep beating to work air into the dough. It is ready when a teaspoon of it floats on water.

Lay one soaked husk flat. Spread ½ cup of dough over the upward-facing side, leaving a 1-inch (2.5 cm) border along one long edge and the narrow end. Spoon 1 tablespoon of the meat mixture in a narrow band down the middle.

Roll the husk from the wide edge so the masa edges meet and enclose the filling, with the bare border wrapping around the outside. Fold the roughly 1 inch of the end upward along the body, leaving one end folded and one open, like a cornucopia.

Stand the tamales on their folded ends in a steamer basket, open ends up, and cover. Steam over boiling water for 2 hours, keeping the tamales above the water rather than sitting in it.

Open one tamale to check that the masa is cooked through and not doughy. Let the tamales rest for 30 minutes before serving, which helps the masa release from the husk.