You can use parchment paper, I've used both husks and parchment and there is a definite difference in flavor, but some folks don't care for the heavy corn scent so it's up to you.

I'm taking this recipe directly off a Masa Harina package from Quaker because I am a "handful of this and a handful of that" cook, which is no help for a neophyte tamale cook. But it is so close to how my family has made it for generations (we don't use chopped onions or cloves) that I thought you'd like it.

Pork Filling: Combine pork and water; simmer 35 to 45 minutes, or until tender. [We cook it overnight on low in the crockpot]. Drain, reserving broth. Break meat into coarse shreds.

Cover roasted chilies with boiling water, soak 20 minutes. Drain chilies; place in blender jar. Add spices and 1 cup reserved pork broth. Blend until smooth. Add additional broth if desired; blend to desired consistency. Cook onions and garlic in 2 Tblsp lard until tender. Add meat and salt, mixing until blended. Stir in chile mixture; simmer 15 minutes.

[Note: Roast the chilies outside! In my family, making tamales is a family affair and 5 to 6 women are in the kitchen, but part of our kitchen is outside where the smoke from roasting chilies doesn't make the house uninhabitable! This is especially true when roasting fresh green chilies. Tossing gourds full of burning chilies was used in warfare and if you cook them in the house, you will find out why.]

Red Chile Alternative: In a large skillet or pot, heat oil over medium heat Gradually stir in flour and cook until mixture lightly browns. Add red chile, garlic powder and salt. Gradually whisk in broth Keep stirring to break up lumps. Bring to a boil and reduce to a simmer Cook for 15 minutes, stirring occasionally.

Makes about a quart. You won't need this much but it freezes well and now you have a chile sauce for other meals. I've had it in the freezer as long as a year without problems. Combine the shredded pork with about half of the red chile - enough to thoroughly soak the pork without having the mixture turn soupy.

Masa: In large bowl, beat 2/3 cup lard until fluffy. Combine masa and salt; alternately add with broth to lard, mixing well after each addition. Gradually beat in 1/3 cup melted lard, mixing to consistency to thick cake batter.

[Wash the corn husks, the next morning...they came straight from the field. And that black sooty stuff is corn smut, a fungus and it is regarded as a delicacy. I use it as a spice on several foods. They should be pliable by the time you need them, so keep them in a clean bucket or dish pan full of warm water as you assemble your tamales.]

To Assemble: Spread 2 Tablespoons masa in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamal. Fold bottom end up over enclosed filling. Parchment can be "table-edge cut" at about 9 inches by 9 inches and wrapped the same way. Some folks like to tie their tamales like little packages with a strip of corn husk. I just fold mine end up...lazy girl lazy!

continued in part 2