Ingredients:

Makes approximately 5 dozen tamales

Fresh corn masa, 5 lbs.

1 lb. corn husks

1 ½ teaspoon baking powder

1 ½ teaspoon salt

1 lb. lard

5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed

8 oz. whole chili anchos

5 lb. pork shoulder

3-4 cloves of garlic

½ teaspoon ground black pepper

2 teaspoons of ground cumin

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