cinco de mayo

I've had tamale wrappers and masa in the pantry for ages. Both things have been waiting in the back of my parents' cupboards for high-school-Amelia to finally come around to making tamales. In NM, we used to keep a couple bags of frozen tamales from Sam's Club in our extra chest freezer, and I loved that shit. I would pop a few in the microwave after school and burn my tongue while watching Lizzie McGuire or Sabrina the Teenage Witch after school. Sometimes I crave a tamale for just the masa dough. 

So a Cinco de Mayo potluck was the perfect excuse to finally try to bang out some tamales.
Pork stewed in tomato-y, onion-y, red chile goodness and roasted poblano plus queso fresco.

Man this shit was labor intensive. Kneading the dough took forever, and then later I learned that they sell masa in ready-to-go dough form. Thankful the wrapping process was less finicky than it is for zongzi's.

Slow steam in broth, more red chiles, and onions (later to be blended up into a sauce), eat 2/3, freeze the other 1/3 for limited emergency nostalgia days because I'm not trying break my wrists kneading more masa dough.

Now what do I do with my remaining corn husks and masa harina?