10 lbs of ground pork roast 5lbs ground beef 10 table spoons of chili powder 10 tbls garlic powder 8 tbls ground comino 6 tbls Fajita seasoning 5 tbls black pepper 3 tbls salt
In a large pot mix both ground pork and beef real good Fill half way with water and brown meat Then add ground comino, garlic, chili powder, Fajita seasoning, black pepper, salt. Stir occasionally and make sure meat doesn’t stick to bottom of pot. Bring water to boil and then cook on slow heat for 2 hours. Let cool to room temp and refrigerate for 8 hours. While the meat is cooling in refrigerator get some corn husks cleaned and soaked in hot water they can be 4 to 5 inches wide get at least 12 for each dozen. Make your Masa Harina ready. Start with 4½ cups Masa Harina in a large bowl and 3 to 4 cups of pork broth, 1¾ cups of melted lard or add ¼ cup more if your like your tamales greaser your can add as much as you want but I use 2 cups of lard myself also add 2 teaspoons baking powder, 1½ tablespoons salt Beat all this in a electric mixer until fluffy. Keep at room temperature. After the meat is refrigerated, you can now get your corn husk out of the water and drain the water off each corn husk. Now you can start spreading masa on each husk with a masa spreader or a spoon, then on the edge of the husk spread meat down about 4 to 5 inch long and then bend the rest of husk to close the wrapped husk. Repeat this to each tamale. After you do 12 tamales, you can wrap them with foil paper by stacking 3 rolls of 4 tamales in each roll. Steam tamales in a steamer depending on how many dozen you want to cook. I cook 15 to 17 dozen in a 36 Quart steamer for 3 hours but first get the water to boil and then bring to medium before time starts. After 3 hours let tamales cool for 15 to 20 minutes before eating.