Chevy's Pork Tamales

(Makes 20)

2 ½ lbs. pork shoulder or butt, cut into 2-inch cubes
2 T. salt
5 c. New Mexico Chile Sauce (see other recipe)
½ tsp. cumin
¼ tsp. cayenne
4 c. prepared masa (2 ½ lbs.)
½ c. pork stock (left over from cooking meat)
20 extra large dried corn husks
½ c. queso fresco

To make the filling, place pork in a large stock pot and cover with cold water and add the salt. Bring to a boil over high and simmer over medium-low for 2 ½ hours. The meat should fall apart when tender. Drain stock, reserving ½ cup. Stir the pork with a wire whisk to shred it. Gently fold in 2 ½ cups of sauce, the cumin and the cayenne. Cover and refrigerate until ready to use.

Place masa in a mixer bowl. Add ¼ c. stock, mixing on low speed until incorporated. Mix on high speed until light and fluffy.

Soak corn husks in water until soft, about 20 minutes. Remove one husk at a time and pat dry. Spread ¼ cup of the masa over the middle of the husk, leaving a ½-inch border along the sides and a 4-inch border along the top.

Spoon ¼ c. filling down the center of the masa. Lift the sides of the husks to meet each other in the center and press to seal the masa together, making a tube shape (The corn husk should wrap around the tamale, but

Fold the top edge of the husk over the end of the roll. The tamale should be 4 inches long and approximately 1 ¼ inches in diameter.

Cover with plastic wrap and refrigerate for two hours.

Place tamales folded end down into a steamer. Steam over boiling water for 15-20 minutes. Serve with the rest of the sauce and the queso fresco sprinkled over all.