Mama Totota's Tamales

Place cornhusks in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes.

Drain husks; rinse with cold water.

Drain and pat dry.

Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).

Preheat oven to 40

To prepare filling, trim fat from pork.

Combine the cumin and the next 4 ingredients (cumin through paprika); rub pork with 2 1/4 teaspoons cumin mixture.

Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into pork.

Bake at 400 for 30 minutes or until thermometer registers 15

Cover pork loosely with foil; let stand 10 minutes.

Cut pork in half crosswise; shred with 2 forks.

Heat a small nonstick skillet coated with cooking spray over medium-high heat.

Add onion; saut 5 minutes or until tender.

Combine pork, onion, and 2 1/4 teaspoons cumin mixture.

To prepare dough, combine masa harina, paprika, and 1 teaspoon salt in a large bowl.

Add water and oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Divide dough into 12 equal portions. Working with 1 portion, place dough in the center of 1 husk. Press the dough into a 4 x 2 1/2-inch rectangle, leaving about a 1 1/2-inch border at the tapered end and a 1-inch border at the broad end. Arrange about 1/4 cup filling down center of dough. Take 1 long side of husk, and roll dough around filling, making sure dough seals around filling. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess cornhusk from broad end. Repeat procedure with remaining husks, dough, and pork mixture.

Arrange tamales in steamer, and cover with steamer lid.

Add water to a large skillet to a depth of 1 inch; bring to a boil.

Place steamer in pan; steam half of tamales for 12 minutes or until the husks peel away cleanly.

Remove tamales from steamer. Repeat procedure with remaining tamales.