Ingredient for masa
1 pound of fresh ground masa (tortilla factories, or some grocery stores carry fresh masa.)
1 cup lard or butter
1 cup of oil canola or safflower
2 soft bullion chicken cubes
1 1/2 water
1 package dried corn leaves
1 fresh cut corn off the cob
1 small pork roast
5 poblano peppers seeded and roasted
5 garlic cloves peeled
1 28oz can of red enchilada sauce
1 teaspoon cumin
1/3 cup brown sugar
Franks, or Red Devil hot sauce
Place pork roast, peeled roasted poblano peppers,and garlic cloves to cook in crock pot for 8 hours. Or you may cook it the night before.
To prepare the masa start by placing the masa in a large bowl, notice how dry, course it is in appearance.
Place the cooked roasted poblanos, with some enchilada sauce to grind completely as shown in the picture. Add to the bowl meat mixture it will add another layer of flavor, plus thicken the sauce. Add the 1/3 cup of brown sugar at this time also. Set to the side while preparing the corn leaves.
Line the tamales with the open end up, stacked against the wall of the pot. Add 3 cups of water in the bottom of the pot this will steam the tamales. cook on stove top at medium heat for 1 hour the steam from the bottom will cook the masa. Check for done by pulling one tamale out peel back corn leaf if it holds together it is done.