Tamales - cooking recipe

Ingredients

1 to 2 bags dried corn husks, soak overnight in water to soften, drain on paper towels until dry and ready to use
2 1/2 lb. boneless pork butt or shoulder
2 1/2 lb. beef roast (any kind)
2 bags dried chilies (California chili pods)
2 Tbsp. dried Mexican oregano
2 Tbsp. ground comino (cumin)
1/4 c. Crisco (or lard)
2 c. chopped onions
4 large cloves garlic, minced
1 Tbsp. salt or to taste
1 c. Crisco or lard
6 c. Quaker Masa Harina de Maiz
2 tsp. salt
4 c. broth from meat
1/2 c. Crisco, melted

Preparation

Meat Filling:
Place pork and beef in large pot and cover with water.
Simmer 45 minutes to an hour or until fork-tender.
Drain, reserving all the broth.
Break meat into shreds, fairly coarse, mixing it all together.
(I mean, the beef and the pork.)