Christmas Pork Tamales
Makes 12 Tamales / One Dozen

1 ½ pounds masa harina
1 pound pork shoulder
8 ounces of New Mexico dry chilies
1 teaspoon cumin
3 cloves garlic
15 cornhusks
½ cup olive oil
Salsa, sour cream and guacamole
Salt and pepper to taste

Soak cornhusks in luke warm water

1. Cook pork with a little salt and pepper in pot with boiling water. Pork is cooked once it is tender and shreds easily.
2. Drain the pork from the water but save the pork broth for the stock.
3. Use the pork stock to make the masa harina. Mix in the pork stock a little bit at a time with the masa harina in a separate bowl. Keep adding broth until the consistency is like that of cookie dough.
4. Seed the dry New Mexico chilies and cook in boiling water until they become soft and hydrated.