Instructions: Soak corn husks in hot water until they are pliable. Tear 2 corn husks into strips for tying the tamales closed.

To prepare masa dough: Beat shortening in a bowl. (You can substitute 2 tablespoons of bacon drippings for 2 tablespoons of the lard for added smoky flavor.) In another small bowl, mix together flour and salt. In a third bowl, combine stock and water. Alternately beat dry and wet mixtures into shortening until a firm dough forms. Add additional water if the dough seems dry. Finally, beat in baking powder.

To prepare filling: Combine filling ingredients in a pan over medium-high heat. Bring to a boil. Reduce heat to medium, cover and cook about 1 hour, or until pork is very tender. Add more water as needed during cooking. Remove pork from cooking liquid and reserve on a plate. With a slotted spoon, remove vegetables and reserve in a separate dish.

When pork is cool enough to handle, tear it into bite-sized shreds using two forks. Add meat to cooked vegetables and toss.

To assemble: Spread 1-2 tablespoons masa dough on each corn husk. Top with 2 tablespoons filling. Fold corn husk and tie with a strip of husk. Place tamales

In a steamer pan over boiling water. Cook, covered, over medium high heat about 1 hour, adding more water to steamer pan if needed.

To serve: Top tamales with salsa, cheese and crema Mexicana or sour cream before serving, if desired.

Note: Leave chilies unseeded for extra heat.

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