Tamales
Masa
5 pounds masa
2 pounds manteca (lard)
2 tabls salt
2 tabls red chili powder
Blend all ingredients until dough is spreadable
Filling
Boil a pork roast until tender. Debone and chop meat. Remove fat.
In skillet, mix meat, salt, garlic, cumin and chili powder to taste. (Sorry, that's how I was taught to cook, no real measurements)
Heat until all spices are cooked in.
Take corn husk that have been soaking in hit water, and spread masa on the smooth side of the husk, fill with meat, roll and fold the end under.
Cooking
Place standing in pot with about one inch of water with open side UP. Steam for about one hour. Let cool for about another hour before serving.
Caramel Sauce
1 cup light corn syrup
1 1/2 cup packed brown sugar
1/4 cup butter
1 cup heavy whipping cream
Step 1. Heat corn syrup, brown sugar and butter to a boil. Stir constantly for 5 minutes
Step 2. Stir in whipping cream , heat to boiling.
Cool for 30 minutes
Serve warm. Store in covered jar in refrigerator. Will keep for 2 months in refrigerator.
