The card for Mexico mysteriously fell out of the mason jar...just in time for the tamale holiday season. I love tamales. They're a perfect "humm humm" food (I think that expression only exists in my household but anyway, basically it means comfort food--though not a fast-food-type junk food). Pork Tamales: 1 lb shredded pork 5 dried red chilies 8 oz tomato sauce 3 cups chicken stock 2 tbsp cumin 1 garlic clove (minced) 2 cups masa harina (I used Maseca) 2/3 to 1 cup vegetable oil corn husks (soaked for at least 2 hours in water) Heat the oven to 350 degrees. Place chilies on a baking sheet and roast them for 3-5 minutes. After they're roasted put them in a sauce pan with enough water to just cover them and let them soak for 20 minutes. Add the tomato sauce, 1 tbsp cumin, garlic and 1 cup of chicken stock. Bring to a boil then reduce to a simmer and cook for 20 minutes. Blend the entire sauce mixture for 20 seconds. Put the pork in a sauce pa...