Prepare your filling. I seasoned my pork roast with garlic salt and pepper and cut slivers of garlic into the flesh. I braised the roast in two tablespoons of veggie oil then added garlic, onions, and all the spices, the water and bullion powder. Roast for 5 hours.

Pull the pork apart. Set aside while you prepare sauce. Try not to eat it all.

Prep about 5 dry chili peppers. Cut off the stems, slice in half and pull out all the seeds.

Boil one quart of water. Add salt, pepper, onions and garlic to the water. When It’s at a rolling boil, turn it off and add your dry, deveined dry chili peppers. Cover and let them steep in the water. When the peppers have cooled off, put them in a blender with some of the liquid and blend.

Heat half a cup of oil in a sauce pan, then slowly stir in half a cup of flour, stir and stir til it is cooks, about 10 minutes. Slowly add in 1 table spoon of chili power. Then slowly add your blended chili pepper liquid. Add 1 cup of broth that you saved from your roast if the sauce is too thick.

Cook 10 minutes.

At this point you can strain your sauce, so you don’t get a lot of chili flaks in your meet mixture. I skip this cause I like the peppers.

Add your sauce to the meat.

Wash the corn husks.

Assemble:

On the smooth side of the moist husks that have been soaked and washed, smear your masa, you can make it as thick or thin as you wish. Add some filling and one olive, then wrap.

Place 12 to 24 of the wrapped tamales in a steamer pot, and steam for about 2 hours.

OMG! Then please enjoy!