Tamales

Filling	Dough
1 14 lb. pork loin	2 C. masa harina
1 large onion, sliced	1 tsp. beef base
3 cloves garlic	2 C. water
	1/2 tsp. salt
Sauce	2/3 C. lard
1 pkg. (4 or 5) dried chili pods
2 C. water	corn husks
1 1/2 tsp. salt

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Use rubber gloves to remove stems and seeds from the chili pods. Place chilies in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chilies and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in 1 C. of the chili sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. Remove tamales from husks and drizzle remaining chili sauce over. Thank You Allrecipes Yield: about 16 tamales.