Red Chile Tamale

It was written by Friar Bernardino de Shaagun in the 1550's that the Spaniards were served tamales by the Aztecs during their first visits to Mexico. The Tamales history dates back to at least 1200 - 1500BC and are traditionally made with beans, meats and chiles and cooked on open fires as well as on hardened ceramic bowls and heated stones.

1 1/2 pounds boneless pork roast cut into 1 inch cubes
5 cloves of garlic, minced
4 oz. dried corn husks
3 cups masa harina (corn flour)
8 cups of water
1 1/2 teaspoons baking powder
1 cup lard or shortning
1 and 3/4 cups red chile sauce
20 pitted small black olives
Salt

Put pork, garlic, water, and salt to taste, into a medium sized pot and bring to a simmer over medium low heat. Continue simmering partially covered, until meat is tender, about 1 1/2 hours.
Meanwhile put corn husks into a large bowl with boiling waterand soak until pliable, about an hour.
Transfer meat to a bowl and let cool briefly, then shred, discarding any large pieces of fat, and set aside. Discard all but 3 cups of the broth from the boil.
Combine mesa harina, baking powder and 3/4 teaspoon of salt in a medium bowl. Add reserved warm broth and stir until a stiff dough begins to form. Beat lard or shortening in a large bowl until fluffy (you can use a stading mixer for this). Add dough and continue to beat until masa is smooth.
Drain husks and set aside 20 of the largest leaves. Place husks, concave side up, on countertop surface wide end nearest you. spread 1/4 cup masa dough across bottom third of husk, leaving a 1/2 half inch border at the wide end. Spread a thin layer of chile sauce over the dough and place an olive in the center and spread about 1 1/2 tablespoons of meat on top.
Gather the long sides of husk together and pinch along seams to ensure that The masa dough encases the filling.
Fold husk in half crosswise.
Repeat process to make 20 tamales in all.
Place tamales unright, leaning no one another in the top of a steamer.
Steam over medium heat, covered with a dish towel and lid.
Steam about an hour of until husk comes away from masa easily.
Unwrap and serve in husks sauced with remaining chile sauce.