1. Cook boneless pork stew meat in water to cover with onion and garlic. Cool and shred meat, save broth for later.
2. Clean (use plastic gloves when handling chilies) and remove seeds and stems from dried chiies (California=red color, Pasilla=flavor, Ancho, New Mexico=hot).
3. Boil cleaned chilies in water until soft (can cook in reserved broth). Put 5-6 garlic cloves in blender with 2 ladles of meat broth and some oregano, add softened chilies and blend for 7 minutes. Run chile sauce through a ieve to get all the chilie skins out of the sauce.
4. Buy prepared masa, put tsp. in a cup of water, if it floats to the top, GREAT, if not beat air into the masa using a large mixer. Add some sauce to the masa for color.
5. Spread masa on clean, damp corn husks, add a few pieces of meat with sauce and two olives. Fold and stack.
6. Steam in large covered pot with a vegetable steamer and water in the bottom. Cook for 45-60 minutes. May be frozen cooked or uncooked.
13 lbs uncooked meat
6 pkgs chilies
25 lbs masa (roughly half as much meat as masa)
variation: masa, green chilies and cheese (jack is good)
30lbs masa; 10.45 lbs pork
We used only about 3 8-ounce bags of leaves
Yielded: 205 pork tamales, 12 sweet, 90 chile-cheese
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