Triple Chili And Roasted Pork Tamales

Tamales.  Yuuum.  This was the first time I ever made them.  They were really good, but do have some kinks to work out.  That is my introduction.=D  (Warning, I got picture crazy.)

Triple Chili and Roasted Pork Tamales
4 oz dried corn husks
     Cover with water in a large pot.  Place a plate on top to weigh down the husks.  Bring water to boil.  Boil 10 min.  Turn heat off, cover with lid let stand 3 hours-overnight.

Dough:
2 C masa harina
1 1/2 C fine ground grits
2 1/4 C hot water
2 tsp baking powder
1 tsp salt
     Combine dry indredients.  Add hot water.  Mix into a paste-like consistency.  Keep covered with a damp cloth while working so it does not dry out.

Filling:
2.5-3 C shredded garlic roasted pork
1 large dried ancho chili
2 dried New Mexico chilies
(~1 C very hot water)
1 chipotle in adobo
2 tsp brown sugar
2 tsp pasted garlic
1 tsp vinegar
1/2 tsp smoked paprika
1/4 tsp salt
1/8 tsp clove
1/8 tsp cayenne (optional)
     Remove stem and seeds from dried chilies.  In very hot water, soak ancho and New Mexico chilies until tender and pliable (about 30 minutes).  In a food processor (the immersion blender food processor attachment works just as well)  puree reconstituted chilies and chipotle with about 1 Tbsp of the chili water.  Add all other ingredients except pork.  Pulse food processor to mix.  Pour over pork and mix to evenly coat.

   1.  Take a large corn husk.  Spread a rounded Tbsp of dough into a 3x3 square on one edge of husk.  You will  need to use your fingers.

   2.  Add about 2 tsp of filling to center of dough.

   3.  Roll corn husk to bring edges of dough together, sealing in the filling. 

   4.  Fully roll up the corn husk and fold edges up and together.

   5.  Secure by tying a strip of corn husk around the wrapped tamale. 

Makes about 3 dozen.  (Freeze at this point, thaw completely before steaming.  Or refrigerate up to 1 week, then steam.)

Add about 2 inches of water to a large pot.  Place in steamer basket (water should not touch basket.)  Layer extra corn husks around steamer basket.  Add half of the tamales to basket.  Cover.  Bring water to a boil, turn down to med-low.  Allow to steam for 45 minutes if there are several layers of tamales.  Only 25 if there is a single layer.