There are two important steps to make sure you start early. That's the cooking of the meat, and the soaking of the corn husks. These steps take time and if you don't allow for them, they'll throw off your whole day.
Let's start with cooking the meat. The best way to do this is the night before tamale day. You’ll need two large pots. Cut the pork roast into 5 or 6 large chunks. Place the chicken in one pot and the roast in the other and cover both with water. This is also a fun place to throw in some garlic cloves, onion slices, or anything else you think might serve the meat well. Bring to a boil. The chicken will be done in about 2 hours, the roast will need at least 2 ½ hours.
While the meats are cooking (if you’re doing this all in one day), start soaking the Corn Husks. You need to soak them submerged in warm water for at least 2 hours to make them soft and pliable.
When the meats are done, let them cool in their liquid. If you have enough refrigerator space, you can place them and their pots in the fridge overnight. This will not only cool the meat, but also solidify the fat on top, making it easier to remove.
Remove both meats from their stock, but save the stock! This is a key ingredient later on.
Now take the skin from the chicken and debone it shredding the meat with your fingers. Shred the pork in a similar fashion while discarding as much fat out of the meat as possible. Combine both of the meats.
In a small pot on the stove, warm
1/2 C of Corn Oil
6 Tbsp Chili Powder
3 Tbsp. Ground Cumin
3 Tbsp. Garlic Powder
2 Tbsp. Salt
1 Tbsp. Ground Black Pepper.
You’re not trying to cook the spices, just warm them enough to bring out their flavors. Add the spice/oil mixture to your meats. Kneed with your hands until the meat and spices are fully incorporated together. This will take many minutes and your hand should feel like it’s about to fall off.
When the chicken and pork stocks are cool enough to work with, skim the fat off of the top of the stock with a ladle, or use a gravy separator. Discard the fat. Combine the stocks.
Next we make the dough….
If your stock is chilled in the refrigerator, now is a good time to take it out and warm it on the stove.
2lbs Corn Masa (1/2 the bag)
3 Tbsp. Paprika
3 Tbsp. Salt
1 Tbsp. Whole Cumin Seeds
3 Tbsp. Chili Powder
3 Tbsp. Garlic Powder.
Now add 2 Cups Corn Oil.
This is where we find our Kitchen Aid mixer and dough-hook attachment handy. These ingredients are a little much for the smaller Kitchen Aids, but should work well in the larger models.
Add up to 8 cups of stock to your Masa mixture, kneading or mixing thoroughly after each addition of liquid. Stop adding stock when your mixture is the consistency of thick peanut butter. Don’t let it get too thin.