Tamales

• 40 dried or fresh corn husks
• 175 g lard
• 450 g

If using dried corn husks, soak them in cold water for 1 hour. Lay the husks flat to dry before filling. Mix the lard and cornmeal to form a dough. Press a small piece of dough into the widest end of each husk to make a rectangle.

For the filling, sweat the garlic, onion and spices in the butter. Add the pork and chilli. Cook until the pork browns, 5 minutes. Season well. Spoon the fill