Below is a recipe from the Web. After making it once I liked it but
   thought it was just too strong. So I have made some changes.

      3 guajillo chiles (or New Mexico red chiles)
      3 pasilla chiles
      4 cloves of garlic
      2 tomatillos, quartered
      Juice of ½ an orange
      2 tsp of cumin
      Juice of 1 lime
      A pinch of mexican oregano
      Salt
      Pepper

      Be careful using this recipe in the Cuisinart. It's easy to overflow the
      pan and it makes a mess. Maybe put the water in last and be very
      judicious.

      Use a lot of water in the pan you boil the peppers in, and watch
      the color. Don't let it get super dark. The orange color of an al
      pastor marinade is what you're looking for.



   Al Pastor Marinade

   6 guajillo chiles (or New Mexico red chiles)
   6 pasilla chiles
   4 cloves of garlic
   2 tomatillos, quartered
   Juice of ½ an orange
   2 tsp of cumin
   Juice of 1 lime
   A pinch of mexican oregano
   Salt
   Pepper
   Water

   Bring some water to a boil, and boil your guajillo and pasilla chiles until
   they are nice and soft.

   Once they are cooked, remove the stem and add to a blender along with 1 ½
   cups of the water from the peppers, 4 cloves of garlic, 2 quartered
   tomatillos, juice of ½ an orange, the juice of 1 lime, 2 tsp of cumin, a
   pinch of mexican oregano, salt, and pepper. Blitz until a smooth paste and
   set aside.

   Tamales

   Corn husks
   Small Pork Shoulder (appetizing pork), cubed
   560g of masa harina
   700ml hot water
   375g of lard
   1 ½ tsp baking powder
   1 cup of chicken stock
   2 poblano peppers
   Oaxaca cheese

   Begin by soaking the corn husks in room temperature water for at least 3
   hours.

   Next we are going to cut the pork from the bone, remove the skin, and cut
   into 2 inch cubes.

   In a large ziploc bag, combine the pork and chili mixture and place in fridge
   for at least 3 hours. If you leave it to marinate overnight, be sure not to
   use foil.

   After at least 3 hours place in the oven at 275° for 3 hours.

   MASA - FROM DRY METHOD

   In a bowl combine 560g of masa harina with 700ml of hot water. Give a good
   mix with a wooden spoon until a crumbly dough forms. Set aside and let it
   rest for 15 minutes.

   In a stand mixer, whip 375g of lard for 2 minutes until it’s light and
   fluffy. Add 1 ½ tsp of baking powder, 1 tsp of kosher salt. Mix to combine
   before adding our soaked masa. Slowly add while scraping down the sides with
   a spoon, and then slowly add 1 cup of warm chicken stock. Mix to combine. Let
   the tamale dough rest in the fridge for at least one hour.

   Take pork mixture out of the oven and shred it with a fork, and add some of
   the pan liquid (marinade) to the pork.

   On your stovetop, roast some poblano peppers, wrap them in foil, and let them
   steam before we peel them. Once they’ve steamed, peel off the blackened char
   off the peppers and slice them into strips. Tear some Oaxaca cheese into
   strips.

   Take your corn husk, open it up, and spread your tamale dough in relatively
   thin and even layer over the top half of the corn husk leaving a 2 inch
   border on each side, stuff with your fillings, and roll together so that the
   two sides of the tamale dough meet in the middle. Fold up the tapered end of
   the corn husk, and with a short length of cooking twine, tie together in the
   center. Repeat for how ever many tamales you would like to make. This recipe
   calls for two kinds of tamales, one with peppers and cheese, the other with
   your pork.

   Place all the tamales standing up in the steam basket of a large pot. Cover
   the top of the tamales with some corn husks to help concentrate the steam in
   the steamer. Add about 2 cups of water, and cook for about 45 minutes. Once
   you remove the tamales from the pot, let them rest for 30 minutes before
   digging in.

   March 2018
   3 lbs fresh masa
   8 oz. fat
   2 teaspoons salt
   2 teaspoons baking powder
   1 whole can chicken stock

   filled tamales super full
   no ties
   steamed 2-1/2 hours


   July 2018
   2.5 lbs fresh masa
   2 sticks butter, softened
   2 teaspoons baking powder
   2 teaspoons kosher salt
   can of chicken broth

   I creamed the butter with the salt and baking powder and then slowly worked
   in the masa and then added chicken broth until the mix resembled hummus. I
   used less than 1 can, probably 3/4.

   I made only beef tamales with poblano pepper strips. I tied the tamales with
   Karen's help. I used a stainless pot from the basement along with the 11"
   steamer insert.
   
   3# fresh masa
   1/2# fat (can use butter)
   2-3 teaspoons salt
   2-3 teaspoons baking powder