Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
5         lbs           Corn Masa (available in meat dept in groc. stores) 
2         cups          shortening/lard
2         tsp           salt
50                      corn husks (soak in water for 1 hour)
5         cups          any filling
2         lbs           pork shoulder
1         bag           California dried chiles
10                      chiles del arbol (chinese dried chiles)
1                       whole garlic
1         large         onion

Preparation:

Cook pork until tender salt to taste. Steam all chiles, onion, garlic for 10 min then blend. Spoon chile mixture into pork and smash together making a thick combination. Mix lard and salt to taste to corn masa and mix very well. Spoon masa into a husk leaf and spread top half middle section only. then spoon in 2 tablespoons of pork mixture and fold in 3 like an envelope. The stand in a pot with a bottom steamer until all done. Cover tamales with a wet cloth and lid. Steam for 2 hours and serve hot. You can make a sour cream topping or salsa topping.