Anyway, here are the ingredients:
1 pork roast (6-8 pounds)
1 large chicken (5 pounds)
Garlic powder (large bottle)
Chili Powder (We use Gibhardts but any will do)
Cut the roast in fist size and put in pan to boil, boil the pork roast for 2 1/2 hours or until tender and when tender shred the meat and get rid of the fat. Save the pork roast broth for later. Do the same for the chicken and shred meat off the bones. When done with both combine them and add the seasoning, and mix together with fingers for 10 minutes.
Spices and Seasonings:
1/2 c corn oil
6 Tablespoon Gibhartds chili powder (Other Chile Powders will work)
3 Tablespoon garlic powder
3 Tablespoon ground cumin (comino)
1 Tablespoon (or less) black pepper
2 Tablespoon salt.
After meat and seasoning is mixed put in fridge and put both the chicken and pork roast broth in the fridge. Now ready to make the tamales. Take MaSeCa flower about 2 lbs. of the Masa flour. Now, skim the fat off the broth that you saved from the Pork and Chicken we made earlier. Throw the fat away, and save the broth. Warm the broth from the pork and chicken up. Don't get it hot, just nice and warm.Now put the 2 lbs. of Masa in a large bowl. Add the following dry spices to the Masa:
3 Tablespoons paprika
3 Tablespoons salt
1 Tablespoon cumin seeds
3 Tablespoons Gibhardts Chili Powder
3 Tablespoons garlic powder
Mix the spices above into the Masa until it is completely incorporated. Mix well, as you don't want a clump of spices in a tamale.
2 cups of Corn Oil
to the Masa and Spice mixture. After adding the oil, begin to slowly work in 2 quarts of the warm chicken/pork broth, about a cup at a time. Work the mixture with your hands to make dough. Slowly add the warm broth one cup at a time as you continue to work the mixture with your hands. If it is too dry, add enough warm water to get it right for spreading. It should be about like thick peanut butter. If it is too thin add more Masa, if it is too thick, add more broth or warm water. Thick peanut butter is the consistency you are trying for.
Soak the shucks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece.
C) Build the Tamales
After the corn shucks are soft, take some of them out of the water, shake the water off, lay them on the counter on a towel. For clarity now, we will present a series of pictures with the instructions so you can see just how the tamale is built (Click on Picture Thumbnails for an enlarged View):