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Ed's Tamales

Ingredients

• For the Pork filling:
• 1 lb of pork, somewhat fatty, shoulder is the best
• 1/2 white onion
• 3 cloves of garlic
• 1 bay leave
• 3 dried chile ancho
• 3 dried chile guajillo(they sell 2 different Guajillos here, the bigger one is the true Guajillo, don't get the small ones, those are hooot)
• 2 tablespoons of peppercorns
• 6 cloves
• 3 more cloves of garlic
• 2-3 tablespoons of pork lard
• 1 tablespoon of cumin or a bit more
• 1 tablespoon of salt
• 1 tablespoon of apple cider vinegar
• Masa:
• 1 kg Maseca Tamal (you can find it in several grocery stores)
• 3/4 kg + a bit more as needed of pork lard (room temperature)
• 1 tablespoon baking powder
• 1 1/4 tablespoon of salt
• 4 cups of the broth in which the meat was cooked, warm, if not enough was left, mix 2 cups of warm/hot water with about a tablespoon of chicken bouillon and use that to complete the liquid needed)
• 3 reserved tablespoons of chile sauce used in the meat
• 3/4 cups of chipped ice

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