Classic Tamales With Red Sauce

Directions

1. In my typical prompt and timely manner I've wrangled some recipes from the Minneapolis Hotluck participants and am finally posting them for your pleasure.
2. Book, Heat Scale: 5,
3. Yield: 2 1/2 to 3 dozen.
4. Cover the pork roast with water, bring to a boil, reduce the heat, and simmer till the pork is very tender and starts to fall apart, about 2 1/2 hrs. remove the roast and save the meat broth. With 2 forks or possibly fingers, shred the meat finely.
5. Combine the pork with the chile sauce and simmer for 15 minutes, adding more water if necessary. Soak corn husks to soften. Mix masa with shortening and meat broth and knead to the consistency of a solid dough.
6. To assemble: place husk in palm, with point towards wrist. Spread the center of husk with 2 Tbsp. of masa dough and top with 1 Tbsp. of meat. Fold sides of husk toward center, then fold the bottom and top and tie with thin strip of husk. Put 2 c. water in the bottom of a large kettle, place the tamales on a rack, and steam one hour for each dozen tamales.
7. Red Sauce: (I added 1+ tsp. dry grnd habanero -Rick)
8. Saute/fry onion and garlic till tender. Roast chiles on baking pan at 200 deg F for 5 min. Remove stems and seeds. Puree all ingrediants, with 1 c. of the water, in blender. Stir in remainder of water. Bring to boil, reduce heat and simmer for 1 hour.