• 1/2 lb. or 3-4 (6 oz.) pkgs. dried corn husks
• 4 lbs. Boston butt pork roast (untrimmed)
• 2 cloves garlic
• 10 oz. mild dried Ancho chili pods
• 4-5 jalapeno peppers, chopped
• 4.4 lbs. dry masa flour
• 3 Tbsp. salt
• 1 Tbsp. ground cominos
• 1/4 tsp. coarse ground black pepper

Cut meat into small chunks, place in large pot and cover with cold water. Add crushed garlic, salt, cominos and black pepper. Cook until tender – but not falling apart. Remove meat from broth, reserving broth for dough. Cool meat, grind in meat grinder or food processor. Cover and refrigerate meat broth.

Chili Sauce: Break open chili pods to remove stems and seeds. Rinse out any remaining seeds under running water. Place in saucepan, cover with cold water and boil for about 10 minutes. Remove from heat, allow to cool and drain. Place chilis in blender with some of the cooking liquid from the pan. Blend into a very smooth paste (may have to add more liquid to achieve desired consistency.) Strain sauce if necessary to remove pepper skins.

Add chopped jalapeno peppers and 1 cup chili sauce to meat mixture and mix thoroughly. Add salt to taste. Cover and refrigerate.

Sort through corn husks and remove any corn silk or foreign debris. Soak all the husks in cold water. Be sure to weight the husk down because they will float to the top.

Next day, scrape jelled lard from the meat broth. This will be part of the 36 oz. of lard. Heat liquid to room temperature. Melt a total of 36 oz. lard.

To prepare masa: Place masa flour in a large bowl. Pour approximately 1 qt. meat juice in bowl and add melted lard. Have ready another qt. of meat broth and tap water to mix in the dough as needed. Add 1/2 cup of the chili sauce to the dough and mix thoroughly. Dough should be moist enough to spread, but not sticky.

Drain corn husks a dozen at a time, leaving remainder soaking to prevent drying out. Hold corn husk in palm of your hand, pointed end down. Spread a thin layer of dough on husk. Spread in the shape of a square in the center of the husk. Put about a spoonful of the meat mixture in the center of the square, covering the length of the square. Gently, but firmly roll the dough mixture and the husk over the masa. Now turn the pointed end up or away from you.

To steam the tamales: In a large pot, preferably with a rack for steaming, add enough water to come to the bottom of the rack. Add a layer of corn husks to keep tamales out of the water. Place in the pot, an unbreakable coffee cup or small bowl or a ball of aluminum foil to stack the tamales around. Fill and wrap each tamale as directed above. Stack tamales on end (open end up) in a circle around the cup in the middle of the pot. Cover with unused corn husks and clean dish towels. Cover pot with lid and steam for about 1 hour. May need to add more water to pot. Tamales will be firm and not sticky when done. Tamales can be frozen and reheated in vegetable steamer or heated in microwave on high for 1 - 1.5 minutes.

Makes 4 dozen

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• 2 ripe avocados
• 1 cup firm tomatoes, diced small
• 1 heaping Tbsp. finely chopped onion
• 1/4 tsp. fresh lemon juice
• Salt to taste

Cut avocado in half lengthwise, gently twisting the two halves apart. Remove and discard seed. With a spoon, gently remove the avocado from the peeling, and place in a small plastic bowl. For a smooth texture, mash with a fork or potato masher. For a chunkier texture, chop avocado. Add tomatoes, onion, lemon juice and salt.

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