- 8 LBS of Cardenas Masa
- 4 LBS of Pork Cushion Meat
- 1 Bag California Chili (8 oz.)
- 1 Bag Guajillo Chili Pods (8 oz.)
- 2 Bags of Corn Husks (8 oz.)
- 3 Large Onions, halved
- 5 Garlic Cloves
- 1 Small Bag Bay Leaves
- Place pork in Dutch oven with 2 halved onions, 6 bay leaves, 3 garlic cloves, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 1 1/2 – 2 hours.
- Use rubber gloves to remove stems and seeds from the Guajillo or California chili pods (which ever you decide to use for the sauce). Place chiles in a saucepan with 2 cups of water. Simmer uncovered, for 20 minutes, then remove from the heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the sauce mixture, stir in salt, and set aside.
- In a fry pan, add 2 tablespoons of cooking oil, and fry the sauce mixture until it is smooth. Shred the cooked meat and mix into sauce and stir for a few minutes.
- Soak the corn husks in a bowl of warm until they soften. Spread the Cardenas Masa out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in towards in toward the center and you are now ready to place in the steamer.
Cooking the Tamales
In a 24 qt steamer, cover with water, until water level stands with the grill covered with a bed of corn husks on which you can place the tamales on top of each other, then cover and simmer for about an hour. The signal that indicates that tamales are ready is when the husks lift easily off the tamales.