24-36 corn husks
Soak husks in warm water weighed down for at least an hour. The longer you soak the husks the easier and more manageable they become. You may need to removed additional silks as they moisten.
6 cups Masa Harina Flour
5 cups vegetable stock
1 1/2 cups vegetable shortening or (traditionally) lard
1/2 Tbsp salt
1/2 to 1 Tbsp chili powder, optional
Warm stock. Combine masa and salt (and chili powder if using). Stir Crisco until creamy. Add stock to masa mix and stir until throughly combined. Beat masa mix into shortening until you have a creamy paste. You don't want it too dry as it will crumble. Add additional stock as needed.
1 boneless pork tenderloin
3-5 cups chicken stock
1 chipotle pepper boullion cube
3 ancho chili's in adobo sauce ( chopped finely )
Add all and cook in slow cooker at least 6 hours. These are all 'estimated' amounts as I eyeballed everything.
When falling apart....remove and shread. Add additional chili powder and stock from slow cooker to keep moist
Green Chili Chicken Filling
1 Rotiserrie Chicken deboned
1 cup Monterrey Jack Cheese
1 can diced green chili's
Mix all ingredients
Add masa to corn husks, top with chicken or pork filling, fold one third of the husk to the middle and then the opposite side followed by the bottom of the husk folded up. Steam tamales for about 1 to 1 1/2 hours. You can tell they are done when the masa looks slightly dry.