Bob Wade (Deer) Tamales - cooking recipe

Ingredients

6 1/2 lb. lean pork roast
6 1/2 lb. venison or beef roast
4 tsp. ground cumin
2 tsp. ground black pepper
2 whole bulbs garlic, minced
2 tsp. black peppercorns
1 (3 oz.) bottle chili powder
1 1/4 c. salt or less
1/4 c. picante sauce
2 Tbsp. ground fresh green chilies (optional)
3 lb. dried corn shucks
15 lb. prepared masa

Preparation

Place roasts in separate kettles; cover with water and boil until tender.
Reserve pork broth.
After meat is cool, grind fine.
Melt 1 pound lard in large kettle and combine ground meat; mix well.
Add cumin, peppers, garlic, 1/2 jar of chili powder, 2 to 4 tablespoons salt, picante sauce and green chilies if desired. Stir until well mixed.
If mixture seems dry, add pork broth until moist.
Simmer uncovered until flavors are absorbed.
Skim off any excess grease and save for masa.