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Recipe for tamales 
(as transcribed during the process- thank you Mary!)

Boil meat- keep broth.
Shred meat- using fingers to get it to really small pieces, no chunks.
Simmer shredded meat with portion of reserved broth (add enough broth to keep meat moist).
Add chile- to color the meat a rusty orange color.
Add salt- to taste.
Add garlic powder- to taste.
Add cumin- to taste.
Simmer until spices meld.

Add more reserved broth to masa (mix with hands to blend), a little bit at a time.
Add spices, salt and chile powder, to the color of light orange.
Add lard, giant spoonfuls at a time, until the dough is the consistency of moist playdough.
If wad of dough does not stick to your fingers, it's probably right. There should be a sheen to the dough.
Continue to mash dough through fingers until smooth and the right consistency.
Taste for salty-ness.

Spread masa on cornhusks that have been soaked in water (right side smooth, wrong side rough).
Spread a thin layer, not too thick, not too thin.
Start with a large spoonful in the middle, and push dough downwards and sidewards, to the very edges of the oja.
Be sure to leave a gap of empty husk at the top for folding over.

Place meat down the center of the tamal.
Fold left side to center; fold right side to center;
fold top back and down.

Cook in steamer for 45 minutes to an hour, depending on amount of tamales in the pot and their size.
Steaming is The Best Way to cook tamales.
Load tamales in pot folded side down, in layers, campfire tepee style.
When checking to see if the tamale is cooked, if you see light spots on the bottom of the husk, the tamale is probably not completely cooked.

Tamales can be frozen, before or after cooking. But in reheating, it is best to steam.

note: it is probably best to make tamales with a dear lady who is an expert, who is eager to teach, who is patient and kind with beginners who know absolutely nothing about the process except that they love to eat tamales. You should definitely gather together three other ladies who don't mind running their fingers through meat and masa, who won't be squeamish in the presence of lard, and most importantly, who aren't afraid to laugh at themselves. Tell lots of stories in the process and marvel at how good the Lord is to provide such sweet fellowship. It isn't a bad idea to also have at least nine kids hanging around at the house at same time, playing games, even trying to teach the dog to jump on the trampoline, and who might need peanut butter and jelly sandwiches in the middle of the process and popsicles when no water balloons can be found. Be sure to invite husbands to ooh and aah at how tasty the final product turns out before retreating to watch Saturday afternoon golf on a tiny tv in the next room. Once tamales are bagged and boxed and frozen, and many pots and pans are washed and dried and stored, and all counters are de-masa-ed and de-greased, and the kitchen is in order once again, retreat to chair and ottoman with feet up and wait until dinner is ready- preferably more tamales. And maybe, a salad.