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Ingredients

• 4 pounds boned pork shoulder (butt), most of fat trimmed
• 3 ounces dried California or New Mexico chiles (see Quick Tips below)
• 1 1/2 ounces dried pasilla chiles
• 1/4 cup flour
• 2 large garlic cloves
• 2 teaspoons each coriander seeds and dried oregano
• 1 teaspoon cumin seeds
• 2/3 cup each chopped tomato and onion
• 1/2 cup each chopped green bell pepper and chopped seeded Anaheim chiles
• 3 cups (1 1/3 lbs.) fresh lard, divided
• 2 tablespoons instant beef bouillon
• 2 teaspoons garlic salt
• 1/2 cup each chopped cilantro sprigs and sliced green onions
• 5 pounds fresh masa (masa fresca, dough made from ground dried corn kernels and no lard or salt); or 8 cups dehydrated masa (also sold as corn flour, masa harina, or instant corn masa mix), mixed until smooth with 5 1/4 cups warm water
• 2 teaspoons baking powder
• 2 tablespoons salt
• 1 1/2 pounds russet potatoes
• 3/4 pound dried cornhusks (see Quick Tips below)
• 1 jar (10 oz.) small pimiento-stuffed green olives, drained
• 2 cans (7 oz. each) sliced pickled jalapeño chiles, drained
• Salsa, store-bought or homemade

Description

Every Christmas, Lupe Coronel And Her Family, Residents Of La Quinta, California, Make These Fantastic Tamales, Based On A Traditional Recipe From Durango, Mexico. (We're Not The Only Ones Who Think They're Exceptional: They Won First Prize At The Indio I

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