Cumin Pork Potato Filled Tamales

Directions

1. In a medium saucepan, heat the oil till it ripples, add in the pork and brown on all sides, about 5 min. Add in the onions, garlic, pepper, cumin and salt. Cook for 3 min. Add in the tomatoes, potatoes and the stock, bring to a boil, reduce the heat and simmer for 1 hour, or possibly till the meat is very tender. The liquid will absorb and the mix will become slightly "stewed". The pork should be tender and moist. If more liquid is needed, add in a little at a time. Remove from the heat and cold.
2. Remove the husk from the water and dry with a clean towel. Place 2 Tbsp. of tamale dough in center. Spread within 1/2-inch of the wide end and halfway toward the pointed end. Put 1 heaping Tbsp. of meat filling in the center of tamale. Fold sides of husk towards center to overlap. Fold pointed end toward the filling. Repeat with the remaining husks.
3. Put 2 c. of water into a large pan with a rack. Arrange the tamales, seam side down on the rack. Cover with foil and top the foil with a clean towel to catch to excess moisture. Put a lid on the pan, bring the water to a boil, reduce the heat to a simmer, and steam for 45 min.
4. Serve with a Green Salsa. To serve, peel back the husk and dip in.
5. This recipe yields 16 tamales.