Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST) From: Chris Kaufman In my typical prompt and timely manner Ive wrangled some recipes from the Minneapolis Hotluck participants and am finally posting them for your pleasure. From: Carla and Rick Finis, Recipe from the Whole Chile Pepper Book, Heat Scale: 5, Yield: 2 1/2 to 3 dozen. Cover the pork roast with water, bring to a boil, reduce the heat, and simmer until the pork is very tender and starts to fall apart, about 2 1/2 hours. remove the roast and save the meat broth. With 2 forks or fingers, shred the meat finely. Combine the pork with the chile sauce and simmer for 15 min, adding more water if necessary. Soak corn husks to soften. Mix masa with shortening and meat broth and knead to the consistency of a solid dough. To assemble: place husk in palm, with point towards wrist. Spread the center of husk with 2 tablespoons of masa dough and top with 1 tablespoon of meat. Fold sides of husk toward center, then fold the bottom and top and tie with thin strip of husk. Put 2 cups water in the bottom of a large kettle, place the tamales on a rack, and steam one hour for each dozen tamales. Red Sauce: (I added 1+ teaspoon dried ground habanero -Rick) Saute onion and garlic until tender. Roast chiles on baking pan at 200 deg F for 5 minutes. Remove stems and seeds. Puree all ingrediants, with 1 cup of the water, in blender. Stir in remainder of water. Bring to boil, reduce heat and simmer for 1 hour. CHILE-HEADS DIGEST V2 #263 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.