|Shortening||4 Cup (64 tbs)|
|Meat||2 1⁄2 Pound|
|Chili powder||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Bacon||1 1⁄2 Pound|
|Broth||2 Cup (32 tbs)|
Wash 1 lb. corn shucks in hot water to clean. Let soak in water to keep moist. Place masa in mixing bowl; add remaining ingredients and mix well. Spread masa 1/8 inch thick on lower half of shuck, leaving two inches at the top of shuck clean. Drop 1 tbsp. of filling near the center of the mush. fold over the clean end of the shuck. Place in pot with cover, keeping open end up. When pot is filled heat four cups water and pour over the tamales. Cover and simmer for 45 minutes.
Cook meat in water until tender.Save meat broth.Cut into small pieces or put in blender to grind for a minute.In a pan fry bacon.Add cooked meat and remaining ingredients.Simmer for 20 minutes.
Use this meat as a stuffing for the tamale.