Beef Or Pork Tamales - cooking recipe

Ingredients

2 lb. boneless rump roast, beef round or pork
12 c. flour (for tamales; corn)
2 tsp. cumin seed
1 1/2 lb. white lard
4 tsp. baking powder
3 tsp. salt (to taste)
10 dried chilies (chile de ristra) or whole chile pequin
broth from cooking the meat
corn husks (for tamales)
onion and garlic to taste

Preparation

Cream the lard until it is very soft.
Add the flour, little by little, and continue beating either by hand or with a mixer. Add broth as needed, the salt, baking powder and cumin. Keep the dough soft but not too wet. Put the corn husks to soak in hot water and rinse them well.