1 1/2 pounds  pork shoulder or pork butt,cut into chunks

1 small onion,quartered

2 cloves garlic crushed

1 tsp whole black peppercorns

2-4 dried  peppers

1 cup broth  from  to soak the pepper

1 tsp cumin seeds,toasted

2 cloves garlic

15-20 dried cornhusks

1 cup lard or shortening

2 tsp baking powder

3 1/2 cups masa harina

1/2 cup ground blanched almonds

3 hard boiled eggs

olives

2 tsp salt

In a pot,combine pork,onion,2 garlic,1 tsp salt, and black peppercorns.

add enough water to cover (about 6 cups). bring to boiling; reduce heat. Cover and simmer over medium-low heat for 1 1/2 hours or until meat is very tender.

Remove meat from  broth. Let meat cool. Remove any fat from meat and discard,shred the meat. Strain broth and reserve 2 cups for preparing the dough and 1 cup to soak  the peppers.Broth has to be hot to soak peppers.

In a dry skillet toast pepper  for 3-4 minutes,until they have a taosted aroma. Let cool.Remove and discard stems seeds .Place in a hot broth and soak .then chop

in a blender place chopped peppers,cumin seeds 2 garlic and 2 tsp salt. Add the  pepper soaking broth  and blend until smooth.Transfer to a saucepan. Simmer, uncovered over medium heat for 15 -20 minutes. Add shredded pork and achuete if you wish for coloring. Let cool

SOAK cornhusks in hot water about 30 minutes to soften

In a mixing bowl,beat lard and baking powder   until smooth. Combine masa harina ,almonds, and 2 tsp salt .Alternately add flour mixture and the reserved pork broth to lard mixture while continuing to beat.(mixture should resemble a thick, creamy paste).

Spoon  about 2 tbsp dough into cornhusk wrapper

Spoon filling down center of dough. Fold the log edge of wrapper over the filling so it overlaps dough slightly. Roll wrapper around outside of filled masa mixture.

Tie ends securely with strips of cornhusk   and steam for 45-60 minutes.

Tamales are done when dough easily pulls away from cornhusks and is spongy and well cooked throughout.makes about 15-20 tamales