Ingredients

4 dz. corn husks
1 lb. pork lard
2 tsp. salt
2 tbsp. chili powder
3 lbs. masa
5 tbsp. water

For Mixture

2 lbs. ground pork
2 medium onions, minced
2 cloves garlic, crushed
Chili powder to taste
1 tsp. mashed comino seed (cumin)
6 tbsp. raisins, finely chopped
1 cup water
1 tbs. lard
2 tbsp. chili powder

Method for Filling

1. Fry meat in hot fat, adding onion, garlic, chili powder, comino seed and raisins.
2. Add one cup water & let simmer until the meat is done & liquid has been absorbed.

1. Soak corn husks in water 1 day before using.
2. Work lard, chili powder, salt into masa.
3. Add water & knead with hands until smooth.
4. Using the back of a spoon, spread mixture thinly & evenly on the inside of husk, covering about half.
5. Place 1 tbsp. of mixture on masa covered portion of husk, spreading thinly.
6. Lap one side of husk over the other folding under the portion of the husk which does not contain the masa.
7. Place tamales, pyramid fashion, on  shallow steaming rack in the bottom of a large cooker.
8. Add 1 tbsp. lard & 2 tbsp. chili powder to one quart of water and pour over tamales.
9. Cover with additional husks and steam for 4- 5 hours.
10. When masa is done, it will pull away from the husks when unfolded.