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| Amount | Ingredient | Preparation |
|---|---|---|
| 2 Cups | Chicken Stock or water | |
| 1 Teaspoon | salt | |
| 1/4 Cup | lard | |
| 1 | Jar Pitted Green Olives - | (You can use canned Garbanzo Beans, alternately) |
| 1 Tablespoon | chili powder | |
| 1 Teaspoon | Cumin Seed - Toasted | |
| 2 Cups | Masa Flour | |
| 2 Cups | Shredded Pork or Chicken | |
| Coffee Filters | ||
| Steamer Basket | ||
| Large Mixing Bowl |
1. * In the bowl, place all the spices, masa flour, lard and stock
2. * Mix until thoroughly combined and set aside for 15 minutes
3. * Place a large pot on high heat with about 3" of water
4. * Bring to a boil and reduce to medium low
5. * Open the filter flat on a work surface and spread 1 Tablespoon of masa dough into the flat center part of the filter
6. * Add 1 Tablespoon of shredded pork
7. * Top the pork with 2 Olives or 2 Garbanzo beans
8. * Place another tablespoon of masa on top of the stack and carefully fold the flutes down onto the tamale to create a disk
9. * Flip the package over and set into a second filter, repeat the fold
10. * Place the packets into a steamer basket and place in the heated pot
11. * Cover and steam the tamales for 1 hour on medium heat - Check the water levels occasionally to make sure the pot doesn't dry out.
12. * Serve immediately with Ranchero Sauce, Salsa Verde, or Tomato Salsa
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