3 1/2 lbs pork shoulder or pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)
Tamales are a little bit of work, but so worth the time.
They freeze beautifully so if you are going to go to the effort to make them, spend the time and make a lot of them for future meals.
Perfect meal with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal.