Categories: Pork, Mexican 
      Yield: 48 tamales 
  
     48    Dried corn shucks 
           More corn shucks; for lining 
           -steamer 
 
----------------------------------FILLING---------------------------------- 
      2 lb Pork, lean, boneless;  cut 
           -in 2" chunks 
           ;Water 
    1/2 c  Raisins (opt) 
           Salt & pepper 
    2/3 c  Onion; chopped, peeled 
      2 lg Garlic cloves; peeled & 
           -chopped 
      1 lb Tomato; chopped 
      8 oz Tomato sauce 
      1 ts Oregano 
      4 oz Green chiles; drained 
           Jalapeno peppers; roasted, 
           -seeded & skinned (to taste) 
      2 tb Lard 
      1 lg Bay leaf 
      1 pn Sugar 
 
-----------------------------------DOUGH----------------------------------- 
    2/3 c  Lard; room temp 
      4 c  Masa harina 
      1 tb Salt 
      1 tb Baking powder 
      3 c  Warm pork stock (reserved 
           -from pork filling recipe) 
  
  Filling:  Place pork in a large, heavy saucepan or Dutch oven and add 
  water just to the top of the meat.  Add two teaspoons salt and 1/2 
  teaspoon pepper and raisins.  Cover and bring to a boil over high heat. 
  Reduce heat to moderately low and simmer about two hours, or until meat 
  is very tender. 
   
  Strain stock into a container for use in the dough.  When meat is cool 
  enough to handle, shred with a fork or fingers.  Puree onion, garlic, 
  tomatoes, tomato sauce, oregano, shiles and jalapeno in a blender or 
  processor. 
   
  Heat lard in a skillet over moderate heat.  Add puree, 1/2 tablespoon 
  salt, bay leaf, and sugar and cook for about 10 minutes, stirring 
  constantly. Mix puree with the shredded meat and raisins.  Taste and add 
  additional salt, pepper, or jalapenos if desired.  Makes about five 
  cups. 
   
  Dough:  In a small, straight-sided mixing bowl beat the lard with an 
  electric mixer, processor, or fork until it is light and fluffy.  On a 
  piece of wax paper mix masa with salt and baking powder and beat into 
  lard, adding about 1/4 of the mixture at a time.  When well mixed, beat 
  in stock 1/4 cup at a time to make a slightly mushy, but not watery, 
  dough. 
   
  Construction:  Put shucks in a large bowl, cover with very hot water, 
  and let soak for at least 1-1/2 to two hours, until soft and pliable. 
  If using packaged shucks, separate them after a few minutes of soaking 
  to make sure each one is in contact with the water.  Before using, shake 
  excess water from the softened shucks.  Wet your hands.  For each tamale 
  spread about two tablespoons of the dough into a rectangle on the inside 
  of a shuck; spread to within 3/4 inch of the edges and leave about three 
  inches at the pointed end and 1-1/2 inches at the wide end of the shuck. 
  Spread 1-1/2 to two tablespoons filling lengthwise down the center of 
  the dough.  Fold over ends of shucks so that dough completely covers 
  filling.  Arrange tamales upright in steamer with folded wide ends down. 
   
  To cook tamales, fill the bottom of a steamer with water to a depth of 
  about one inch.  If desired, line steamer basket with additional corn 
  shucks.  Pack wrapped tamales upright in basket with the broad ends of 
  the shucks down.  When steamer is full, cover tamales with additional 
  shucks or a clean dish towel to prevent condensation from soaking them. 
  Cover pot tightly and bring to a boil over high heat.  Reduce heat to 
  moderately low and steam one to 1-1/2 hours.  Add water as necessary. 
  Unwrap a tamale, and if dough comes away from the shuck easily, tamales 
  are cooked.  Tightly covered, tamales may be kept several days in the 
  refrigerator, or they may be frozen for several weeks.  Reheat, covered, 
  in a 300 F. oven.